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Recipe Name: Asparagus With Hollandaise Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

32 Heads medium tight tipped
4 Egg yolks
225 Gram(s) Butter, 8oz
2 Lemons, juice of
4 Ripe tomatoes
55 Gram(s) Chervil, 2oz
Salt and pepper
Peel the asparagus and cook in boiling water until tender. Meanwhile,
melt the butter and place the egg yolk in a stainless steel bowl and
whisk together with 150ml (1/4pint) boiling water until a sabayon is
formed. Pour onto the melted butter slowly as for mayonnaise. Season
with salt, pepper and lemon juice. Garnish with a chervil and tomato
concasse. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 2108
Calories From Fat: 1791
Total Fat: 203.4g
Cholesterol: 1204.2mg
Sodium: 757.5mg
Potassium: 4253mg
Carbohydrates: 63.4g
Fiber: 17.2g
Sugar: 18.4g
Protein: 35.5g

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