Asparagus with Easy Hollandaise Sauce
This simple blender hollandaise recipe with fresh herbs makes a luscious topping for steamed asparagus, but is also great with artichokes, fish and, of course, eggs Benedict. For a nutty flavor, try browning the butter before adding it to the blender, and/or top the asparagus with slivered almonds or chopped pecans. Source: EatingWell Magazine, March/April 2015
Ingredients
Directions
Tips
When a recipe calls for raw eggs, you can minimize the risk of food-borne illness by using pasteurized-in-the-shell eggs. Look for them in the refrigerator case near other whole eggs.
Nutrition Facts
Serving Size: 8-10 spears & 1 Tbsp. sauce
Per Serving:
163 calories; 13.1 g total fat; 7.8 g saturated fat; 77 mg cholesterol; 179 mg sodium. 484 mg potassium; 9 g carbohydrates; 4.3 g fiber; 3 g sugar; 5.9 g protein; 2549 IU vitamin a iu; 17 mg vitamin c; 322 mcg folate; 58 mg calcium; 2 mg iron; 30 mg magnesium;
Exchanges:
2 vegetable, 2 1/2 fat
