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.
Calories 176 Calories from Fat 74
% Daily Value*
Total Fat 8 g12.8%
Saturated Fat 4 g20.2%
Trans Fat 0 g
Cholesterol 195.8 mg65.3%
Sodium 272.8 mg11.4%
Total Carbohydrates 21 g7.2%
Dietary Fiber 3.6 g14.5%
Sugars 4.5 g
Protein 6 g11.4%
Vitamin A 31.2% Vitamin C 57.1%
Calcium 6.9% Iron 11.9%
*Based on a 2000 Calorie diet