понеделник, 7 февруари 2011 г.

Asparagus with Mock Hollandaise Sauce


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

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 water, cornstarch, and salt in a small, heavy saucepan. Cook over low heat, stirring constantly, until mixture comes to a boil and begins to thicken. Remove from heat; add 2 tablespoons cornstarch mixture to egg yolks, stirring constantly with a wire whisk. Add egg yolk mixture to remaining cornstarch mixture; cook, stirring constantly, 2 minutes or until temperature reaches 160°. Remove from heat; stir in lemon juice and margarine.
To serve, spoon sauce over asparagus, and sprinkle with lemon rind, if desired.

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