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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Warm the olive oil or butter in a large saucepan over medium heat. Add the peeled and trimmed asparagus, lemon zest, and salt & pepper; stir to combine. | 2. Cover and cook until tender-crisp, about 5 minutes, stirring occasionally. Do not over cook. | 3. Arrange on serving platter and squeeze with fresh lemon juice. | 4. Prepare the Hollandaise Sauce: Cut the butter into four pieces and place in a 1-quart glass measure or bowl. Microwave, covered with a paper towel, on high, until almost melted (about 45 seconds to 1 minute). | 5. Remove butter from the microwave and stir until completely melted. | 6. Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well. | 7. Add cream, lemon juice, and sugar to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in the mustard. | 8. Pour warm sauce over the cooked white asparagus and serve at once. Garnish with fresh snipped parsley or fresh small edible flowers such as violets or Johnny jump-ups, if desired. | 9. NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 2-3 minutes, stopping to stir halfway through. Do not allow sauce to boil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	3	tablespoons	unsalted	-	-	-	-
white asparagus	2		washed trimmed	-	-	-	-
lemon zest	1/4	teaspoon	chopped	-	-	-	-
lemon juice	2 -3	teaspoons	squeezed	6.71	2.1045	0.1067	0.0732
kosher salt	1/2	teaspoon		-	-	-	-
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
parsley			snipped	-	-	-	-
edible flower				-	-	-	-
butter	1/2	cup		684.0	31.428	21.372	57.6
egg yolk	4			218.96	2.4412	10.7848	18.0472
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
sugar	1/4	teaspoon		4.5885	1.1477	0.0	0.0
dijon mustard	1/2	teaspoon		-	-	-	-

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