Break off the tough woody ends from the asparagus, steam the asparagus until tender.
Place the egg yolks in a small bowl over a pan of simmering water. Whisk together until slightly thickened taking care that the bowl does not become too hot or the sauce will curdle.
Whisking canstantly add the butter a little at a time, allowing each piece to become incorporated before adding the next.
When all the butter has been added the sauce should be thick and smooth. Remove from the heat add the herbs and season to taste.
Arrange the asparagus onto 4 serving plates and spoon some of the sauce over the center of the asparagus spears, serve at once.
Per Serving (excluding unknown items): 255 Calories; 26g Fat (87.4% calories from fat); 4g Protein; 5g Carbohydrate; 2g Dietary Fiber; 168mg Cholesterol; 9mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 5 Fat; 0 Other Carbohydrates.
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|Serving Size: 1 Serving (264g)|
|Recipe Makes: 4|
|Calories from Fat: 369 (82%)|
|Amt Per Serving||% DV|
|Total Fat 41g||55 %|
|Saturated Fat 20.9g||105 %|
|Monounsaturated Fat 13.9g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 899.3mg||277 %|
|Sodium 77.8mg||3 %|
|Potassium 420.2mg||11 %|
|Total Carbohydrate 9g||3 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 5.4g|
|Protein 14.7g||21 %|
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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: 450
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