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Asparagus With Hollandaise Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8023.2168
Energy (kCal)73079.0463
Carbohydrates (g)14079.9355
Total fats (g)472.4624
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim the base of the asparagus spears and, using a vegetable peeler, lightly peel away the skin from the bottom half of each spear. Place the asparagus in a large pan of lightly salted boiling water and cook for 8-10 minutes, or until just tender. Drain thoroughly. | 2. While the asparagus is cooking, place all the sauce ingredients in a blender and process until smooth. Season well. | 3. To serve, divide the asparagus between warmed plates and spoon the sauce over the top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    asparagus 800 72574.8655 14079.5239 7983.2352 435.4492
    mayonnaise 6 tablespoons 324.9 0.0 0.33299999999999996 36.0
    fromage frais 200 g 178.0 0.0 39.6 1.0
    lemon 1 1.2808 0.4116 0.0486 0.0132
    water 75 0.0 0.0 0.0 0.0
    salt - - - -
    pepper - - - -

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



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