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Asparagus With Orange Hollandaise Sauce's picture
  Asparagus 1 Pound
  Butter/Margarine 1⁄4 Cup (4 tbs), softened
  Egg yolk 2
  Orange peel 1⁄4 Teaspoon, finely shredded
  Orange juice 1 Teaspoon
  Salt 1 Dash
  White pepper 1 Dash
  Dairy sour cream 1⁄4 Cup (4 tbs)

Cook fresh asparagus as directed
Drain well.
Meanwhile, divide butter into 3 portions.
In small heavy saucepan combine egg yolks and 1 portion of the butter.
Cook and stir over tow heat till butter melts.
Add another portion of the butter and continue stirring.
As mixture thickens and butter melts, add remaining butter, stirring constantly.
When butter is melted, remove from heat.
Stir in orange peel, orange juice, salt, and white pepper.
Return to/ow heat.
Cook and stir till thickened, 2 to 3 minutes.
Remove from heat at once.
Blend hot mixture into sour cream.
Spoon over asparagus.
Garnish with more finely shredded orange peel, if desired.

Recipe Summary

Side Dish

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