Directions:
- Break off the tough woody ends from the asparagus, steam the Asparagus until tender.
- Place the egg yolks in a small bowl over a pan of simmering water.
- Whisk together until slightly thickened taking care that the bowl does not become too hot or the sauce will curdle.
- Whisking constantly add the butter a little at a time, allowing each piece to become incorporated before adding the next.
- When all the butter has been added the sauce should be thick and smooth.
- Remove from the heat add the herbs and season to taste.
- Arrange the asparagus onto 4 serving plates and spoon some of the sauce over the center of the asparagus spears,
- Serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 518.78 Kcal (2172 kJ) | ||
| Calories from fat | 329.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.66g | 56% | |
|---|---|---|---|
| Cholesterol | 175.29mg | 58% | |
| Sodium | 37.8mg | 2% | |
| Potassium | 381.02mg | 8% | |
| Total Carbs | 44.02g | 15% | |
| Sugars | 30.9g | 124% | |
| Dietary Fiber | 4.9g | 20% | |
| Protein | 9.04g | 18% | |
| Vitamin C | 10.2mg | 17% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 4.8mg | 27% | |
| Calcium | 90mg | 9% | |
| Amount Per 100 g | |||
| Calories | 223.99 Kcal (938 kJ) | ||
| Calories from fat | 142.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.83g | 56% | |
|---|---|---|---|
| Cholesterol | 75.68mg | 58% | |
| Sodium | 16.32mg | 2% | |
| Potassium | 164.51mg | 8% | |
| Total Carbs | 19.01g | 15% | |
| Sugars | 13.34g | 124% | |
| Dietary Fiber | 2.12g | 20% | |
| Protein | 3.91g | 18% | |
| Vitamin C | 4.4mg | 17% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 2.1mg | 27% | |
| Calcium | 38.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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