Snap tough ends from asparagus and discard. Place asparagus in 1 inch water in large skillet, bring to boil, reduce heat, cover and simmer until tender, 5 to 8 minutes. Blend egg yolks, lemon juice and salt in saucepan or top of double boiler. Add half of butter and stir constantly over low heat or boiling water until butter melts. Add remaining butter and continue stirring until it melts and sauce thickens. Stir in orange peel and juice. Drain asparagus and serve topped with sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (410g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 653 (84%)|
|Amt Per Serving||% DV|
|Total Fat 72.6g||97 %|
|Saturated Fat 24.9g||125 %|
|Monounsaturated Fat 29.8g|
|Polyunsanturated Fat 14.6g|
|Cholesterol 1308mg||402 %|
|Sodium 69.6mg||2 %|
|Potassium 632.3mg||17 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 10.6g|
|Protein 21.8g||31 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 781
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!