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Asparagus With Low-Fat Hollandaise Sauce

A home-style Asparagus With Low-Fat Hollandaise Sauce made with Butter, Buttermilk, Cornstarch, Salt, and Cayenne Pepper. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tbsp
• 3/4 cup
• 1 tbsp
• 1/2 tsp
• 1 dash
• 1
• 1 tbsp

Method (preview)

1. 1

   Melt the butter in a small saucepan over low heat.

2. 2

   Cook, swirling the pan, until the butter turns golden, usually about a minute.

3. 3

   Pour the melted butter into a small bowl and set aside.

4. 4

   In a medium saucepan, whisk 1/4 cup of the buttermilk with the cornstarch, salt, and cayenne pepper until smooth.

5. 5

   Lightly beat the egg, adding just a bit of the sauce to temper it, then whisk the egg into the cornstarch mixture along with the remaining 1/2 cup of buttermilk.

6. 6

   Set the saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a simmer. Cook, whisking, 30 seconds more.

7. 7

   Remove the saucepan from the heat and whisk in the lemon or orange juice and the reserved butter.

8. 8

   Serve warm over cooked, steamed or roasted asparagus or on the side in a sauce dish or gravy boat.

9. 9

   For 4 servings, buy about 1/2 pound of fresh asparagus.

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    Select spears with tightly closed tips because they are the freshest.

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    You can maintain the freshness of the asparagus by storing it tips-up in 1 or 2 inches of water with a plastic bag over the top of the vegetable.

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    To prepare, rinse the asparagus spears and snap off the stem ends.

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    To Boil Fresh Asparagus

14. 14

    Bring a wide pan of lightly salted water to a boil.

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    Add the asparagus spears and cook until just tender, about 5 minutes.

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    Drain and serve on a platter.

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    To Steam Fresh Asparagus

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    Place the spears in a large steamer over simmering water.

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    Cover and steam for about 5 minutes, or until tender.

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    To Roast Fresh Asparagus

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    Toss the fresh spears with about one tablespoon of olive oil and season with a bit of salt and pepper.

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    Place the oil-coated spears on a large baking sheet, and roast in a 450-F degree oven until tender and lightly browned.

23. 23

    Toss the spears at least once while roasting, and cook for 10 or 15 minutes.

24. 24

    NOTES: Today's recipe is for asparagus, any way you like it.

25. 25

    The Cook doesn't claim to be an expert in low-fat sauce-making; so if you prefer a heartier Hollandaise, you'll find more traditional ways to make it at the bottom of the page.

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    Cook's Tips: Here are three other possible Hollandaise Sauces, just in case the "low-fat" aspect doesn't strike your fancy for Easter Dinner

27. 27

    Food Processor Hollandaise: Place 3 egg yolks, 2 Tbs. lemon juice, and a dash of cayenne pepper in a blender or feed container.

28. 28

    Heat 1/2 cup butter or margarine until melted and almost boiling.

29. 29

    Turn blender on high speed and slowly pour in the melted butter.

30. 30

    Continue blending until thick and fluffy, approximately 30 seconds.

31. 31

    Keep warm over warm, not hot, water in a double boiler until ready to serve.

32. 32

    Contributed to the FareShare Gazette by Bobbie; 5 July 2003. www.fareshare.net

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    Nutr. Assoc.: 0 0 0 0 0 0 0