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
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Recipe Summary
Nutrition Profile:
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; protein 5.9g 12% DV; carbohydrates 9g 3% DV; exchange other carbs 0.5; dietary fiber 4.3g 17% DV; sugars 2.8g; fat 13.1g 20% DV; saturated fat 7.8g 39% DV; cholesterol 76.6mg 26% DV; vitamin a iu 2549.2IU 51% DV; vitamin c 17.1mg 29% DV; folate 321.5mcg 80% DV; calcium 58.2mg 6% DV; iron 2.1mg 11% DV; magnesium 30.3mg 11% DV; potassium 484.5mg 14% DV; sodium 178.6mg 7% DV; thiamin 0.3mg 35% DV.
Exchanges:
2 vegetable, 2 1/2 fat
