Asperge violette: violet asparagus with hollandaise sauce (recipe)
| Asperge violette: violet asparagus with hollandaise sauce (recipe) | |
|---|---|
| Name | Asperge violette: violet asparagus with hollandaise sauce |
| Ingredients | Asparagus spear • Butter • Lemon wedge • Butter • Hot water • Lemon juice |
| Cooktime (in hours) | 0.166666667 |
| Preptime (in hours) | 0.083333333 |
| Totaltime (in hours) | 0.25 |
| Keto friendliness | Keto friendly |
| Calories | 473.6 |
| Fat | 49.6 |
| Protein | 5.2 |
| Carbohydrate | 5.5 |
| Fiber | 2.3 |
| Net carbohydrates | 3.2 |
| Sugar | 1.7 |
| Saturated fat | 30.4 |
| Cholesterol (mg) | 279.2 |
| Sodium | 348.8 |
| Servings | 4 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Asperge violette: violet asparagus with hollandaise sauce (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Asperge violette: violet asparagus with hollandaise sauce (recipe) image(external)
Recipe instructions
- Asparagus: Trim the woody ends off the asparagus spears. One of the best ways to cook asparagus is to steam it upright in a small amount of water; this way, the delicate tips of the stalks will cook at the same rate as the thick bottoms. Use a tall, lidded pot, or a double boiler (invert the upper portion over the lower). There are also special asparagus cookers designed for this purpose. Or, you can lay the stalks flat in a collapsible vegetable steamer placed in a large skillet.
- To handle the asparagus easily, tie the spears into bundles of 10 with kitchen string. Add 2\ of water to the pot, bring to a rapid boil, then cover. (You can add a clove of garlic, a slice of onion, or a lemon wedge to the water. Cooking time: five to eight minutes, depending on the thickness of the spears.
- Hollandaise sauce: Melt the butter slowly in a medium-sized saucepan. Once the butter has melted, remove the pan from the heat and leave to one side.
- In a small mixing bowl, whisk together the egg yolks.
- Whilst continuing to whisk, add the lemon juice, salt and pepper to the beaten egg yolks.
- Next, very slowly to begin with, whisk in the melted butter and the 2 tbsp of water. Continue to whisk constantly.
- Return the mixture to the saucepan, heat over a very low heat, still whisking all the time until the sauce thickens.
- Serve immediately or keep warm for up to 30 minutes before serving.
- Arrange the asparagus spears on a plate - add a knob of butter to them, and serve the little Hollandaise sauce in individual bowls for dipping. You can add fresh violets and a lemon wedge if you wish. Serve with crusty bread and chilled white wine. These amounts serve 4 people as a starter and 2 to 3 people as a main meal.
Food tags
Vegetable, German, Belgian, European, Very Low Carbs, Low Protein, Spring,, Steam
Asperge violette: violet asparagus with hollandaise sauce (recipe) details
Time:
Prep Time in Hours and Mins:15M
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Contributors: Prab R. Tumpati, MD
