Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 59.6 Kcal (250 kJ) | ||
| Calories from fat | 22.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.54g | 4% | |
|---|---|---|---|
| Cholesterol | 40.92mg | 14% | |
| Sodium | 164.08mg | 7% | |
| Potassium | 248.53mg | 5% | |
| Total Carbs | 6.75g | 2% | |
| Sugars | 2.38g | 10% | |
| Dietary Fiber | 2.29g | 9% | |
| Protein | 3.7g | 7% | |
| Vitamin C | 8.3mg | 14% | |
| Iron | 2.5mg | 14% | |
| Calcium | 36.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 36.8 Kcal (154 kJ) | ||
| Calories from fat | 14.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.57g | 4% | |
|---|---|---|---|
| Cholesterol | 25.26mg | 14% | |
| Sodium | 101.3mg | 7% | |
| Potassium | 153.45mg | 5% | |
| Total Carbs | 4.17g | 2% | |
| Sugars | 1.47g | 10% | |
| Dietary Fiber | 1.41g | 9% | |
| Protein | 2.28g | 7% | |
| Vitamin C | 5.1mg | 14% | |
| Iron | 1.5mg | 14% | |
| Calcium | 22.7mg | 4% | |
* 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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