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Asparagus Maltaise

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Submitted by christine

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 907.2
POUNDS G ASPARAGUS
3 3
EACH EACH EGG YOLKS *
2 3E+1
TABLESPOONS ML LEMON JUICE
¼ 1.3
TEASPOON ML SALT
½ 118
CUP ML BUTTER
or margarine
1 5
TEASPOON ML ORANGE ZEST
grated
3 45
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 275g (9.7 oz)
Amount per Serving
Calories 266 79% from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 15g 73%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 316mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 5g 19%
Sugars g
Protein 11g
Vitamin A 49% Vitamin C 34%
Calcium 6% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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