Asparagus with Mock Hollandaise Sauce

Serving Size
about 3 ounces asparagus and 2 tablespoons sauce
Prep Time
7 min
Cook Time
20 min
Asparagus with Mock Hollandaise Sauce

Nutrition Information

Calories 57
Fat 2.7 g
Saturated fat 0.7 g
Protein 3.2 g
Carbs 6.7 g
Cholesterol 51 mg
Sodium 169 mg
Health Benefit


2 pounds
1 cup
2 tablespoons
1/2 teaspoon
2 tablespoons
1 tablespoon
Add to Shopping List
  1. Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired.
  2. Cook asparagus, covered, in a small amount of boiling water 8 to 10 minutes or until tender; drain. Set aside, and keep warm.
  3. Place egg yolks in a small bowl; stir well with a wire whisk.
  4. 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.
  5. To serve, spoon sauce over asparagus, and sprinkle with lemon rind, if desired.
All-New Complete Step-by-Step Diabetic, Oxmoor House 2010