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Jewish Recipes --> Recipes --> Vegetable Dishes --> Asparagus

Asparagus Hollandaise - Dairy or pareve
Prep time: 10 minutes -
Cooking time: 10 minutes
Serves 4 - 6

Recipe Ingredients: 
  • 4 egg yolks
  • 6 oz. butter or pareve margarine, melted
  • 2 tablespoons lemon juice
  • 1/2 teaspoon freshly cracked black pepper
  • 9 3/4 oz fresh asparagus

Place the egg yolks in a food processor and process for 20 seconds. With the motor running, add the melted butter in a thin steady stream and

process until thick and creamy. Add the lemon juice and pepper, and season with salt.

Cut any thick woody ends from the asparagus and discard. Add the asparagus to a pan of boiling water. Cook for 2 - 3 minutes, or until the

asparagus is bright green and tender. Drain quickly and place on serving plates. Spoon the Hollandaise Sauce over the top.

Note: The Hollandaise may be kept warm in a bowl over a pan of simmering water while the asparagus cooks. Do not overheat it, however, or the sauce will split.

Asparagus -- Sauces -- Vegetables

 

Cooking Tips:

Tempura A Japanese dish of vegetables dipped in batter and fried in deep fat.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods