Asparagus Maltaise
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
asparagus
|
|
| 3 | each |
egg yolks
|
*
|
| 2 | tablespoons |
lemon juice
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
butter
or margarine |
|
| 1 | teaspoon |
orange zest
grated |
|
| 3 | tablespoons |
orange juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
asparagus
|
|
| 3 | each |
egg yolks
|
*
|
| 3E+1 | ml |
lemon juice
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
butter
or margarine |
|
| 5 | ml |
orange zest
grated |
|
| 45 | ml |
orange juice
|
|
Directions
Snap tough ends from asparagus and discard. Place asparagus in 1 inch water in large skillet, bring to boil, reduce heat, cover and simmer until tender, 5 to 8 minutes. Blend egg yolks, lemon juice and salt in saucepan or top of double boiler. Add half of butter and stir constantly over low heat or boiling water until butter melts. Add remaining butter and continue stirring until it melts and sauce thickens. Stir in orange peel and juice.
Drain asparagus and serve topped with sauce.
