Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Asparagus: Trim the woody ends off the asparagus spears. One of the best ways to cook asparagus is to steam it upright in a small amount of water; this way, the delicate tips of the stalks will cook at the same rate as the thick bottoms. Use a tall, lidded pot, or a double boiler (invert the upper portion over the lower). There are also special asparagus cookers designed for this purpose. Or, you can lay the stalks flat in a collapsible vegetable steamer placed in a large skillet. | 2. To handle the asparagus easily, tie the spears into bundles of 10 with kitchen string. Add 2" of water to the pot, bring to a rapid boil, then cover. (You can add a clove of garlic, a slice of onion, or a lemon wedge to the water.) Cooking time: five to eight minutes, depending on the thickness of the spears. | 3. Hollandaise sauce: Melt the butter slowly in a medium-sized saucepan. Once the butter has melted, remove the pan from the heat and leave to one side. | 4. In a small mixing bowl, whisk together the egg yolks. | 5. Whilst continuing to whisk, add the lemon juice, salt and pepper to the beaten egg yolks. | 6. Next, very slowly to begin with, whisk in the melted butter and the 2 tbsp of water. Continue to whisk constantly. | 7. Return the mixture to the saucepan, heat over a very low heat, still whisking all the time until the sauce thickens. | 8. Serve immediately or keep warm for up to 30 minutes before serving. | 9. Arrange the asparagus spears on a plate - add a knob of butter to them, and serve the little Hollandaise sauce in individual bowls for dipping. You can add fresh violets and a lemon wedge if you wish. Serve with crusty bread and chilled white wine. These amounts serve 4 people as a starter and 2 to 3 people as a main meal. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asparagus spear	1	lb		403.4676	0.0	89.7602	2.2667
butter				1292.76	59.3989	40.3931	108.86399999999999
lemon wedge				403.4676	0.0	89.7602	2.2667
edible flower				403.4676	0.0	89.7602	2.2667
butter	8	ounces		1292.76	59.3989	40.3931	108.86399999999999
egg yolk	3			164.22	1.8309	8.0886	13.5354
hot water	2	tablespoons		0.0	0.0	0.0	0.0
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
salt pepper				403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.