Spring Vegetable Platter
|Lemon juice||1⁄4 Cup (4 tbs)|
|White potatoes||3 Medium, cooked|
|Fresh asparagus spears/Two 10-ounce packages frozen asparagus spears||24 , cooked|
About 45 minutes before serving: Preheat oven to 325°F.
To warmed electric-blender container, add lemon juice, egg yolks, 1 teaspoon salt and cayenne.
Cover and blend at low speed until smooth.
Switch blender control to high speed.
Remove center of cover and very slowly pour in 1 cup butter, melted, in steady stream.
Continue blending until well mixed; set aside.
Cut hot potatoes into 1/4-inch slices; arrange on greased ovenproof platter.
Arrange hot asparagus over potatoes; pour on sauce.
Cut tomatoes in half, zigzag fashion; place beside potatoes; sprinkle with salt and pepper; dot with butter.
Bake along with pork roast last 30 minutes or until tomatoes are bubbling.