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Asparagus with Hollandaise Sauce

  • 23/04/2007
  • Easy
  • 4
  • 30 min

Hollandaise sauce, a classic fine sauce that does not dominate but subtlety supplements the natural flavours of your dishes. Hollandaise sauce is particularly well suited to cooked ham, asparagus, vegetables and seafood.

Ingredients

  • 250 g asparagus
  • 4 slices proscuitto
  • 300 g vegetables (broccoli, carrots, cauliflower)
  • Sauce:
  • 4 egg yolks
  • 50 ml white wine
  • 1 teaspoon Vegeta
  • 150 g butter
  • 2 tablespoons lemon juice

Preparation

  1. 1.
    To make the sauce whisk together egg yolks, wine and Vegeta until frothy. Cook using indirect heat (over boiling water) whilst whipping continuously.
  2. 2.
    When the sauce thickens, remove from heat and progressively stir in the melted butter and lemon.
  3. 3.
    Boil the asparagus in salted water.
  4. 4.
    Wrap a few asparagus sticks in proscuitto and quickly fry in a non-stick pan.
  5. 5.
    Cook the vegetables in salted water.

Serving

Pour the sauce over the warm asparagus and vegetables and serve.

Advice

Prepare the sauce just before serving.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 422 / 1.764 - -
Fat g 39,52 - -
Carbohydrates g 9,45 - -
Dietary fibre g 3,34 - -
Protein g 8,24 - -
Salt g 1,72 0 0
Vitamin A μg 8.877,27 222 178
Vitamin D μg 46,47 23 23
Vitamin E mg 3,80 17 17
Vitamin C mg 39,89 53 44
Potassium mg 489,96 13 13
Calcium mg 66,12 7 7
Phosphorous mg 185,04 23 23

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)