Asparagus with Mock Hollandaise Sauce

Asparagus with Mock Hollandaise Sauce
Photo by Oxmoor House


  • 2 egg yolks
  • 1 tablespoon margarine
  • 2 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • 2 pounds fresh asparagus
  • ½ teaspoon salt
  • Grated lemon rind (optional)
  • + 1 more ingredients
    • 1 cup water

Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired. Cook asparagus, covered, in a small amount of boiling water 8 to 10 minutes or until tender; drain. Set aside, and keep warm. Place egg yolks in a small bowl; stir well with a wire whisk. Combine wate...

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