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Steamed asparagus with lemon hollandaise

Recipe from: 11/21/2001 12:00:00 AM

Ingredients 7
Servings 4


  • 10
    lemon juice
  • 15
    lemon rind
  • 100
  • 2
    egg yolks
  • pepper, to taste
  • 800
    fresh green asparagus
  • Parmesan cheese savings, to serve


Place the lemon juice, lemon rind and butter in a saucepan and bring to the boil.
Place the egg yolks and pepper in a blender and mix.
With the motor running, pour the butter and lemon mixture into the eggs in a thin, steady stream.
Arrange a few asparagus spears on each plate, spoon over the sauce and scatter over some Parmesan shavings.

COOKS NOTE: Use the egg whites in the poached berry meringue recipe.


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