By now, Sweetnicks‘ readers know that I heart asparagus. There are a million ways to make asparagus, but usually simple is best.The new free recipe magazine from Kraft arrived the other day, and when I saw a recipe for their simple Hollandaise Sauce, I thought I’d try something a little different. Nicholas wanted to help make dinner, so I set him to work on washing the asparagus and breaking the woody stems off, and he did a fantastic job. When I was making the sauce, he helped me spoon the ingredients into the pan and gently stir it. He tasted it when it was done and proclaimed it “yucky.” At first taste, I definitely agreed with him. It tastes heavily of the yogurt, so if I made it again, I’d definitely cut back on the amount used in the recipe. I added a little bit of salt and after 10 or so spears, it grew on me… but I still think roasted is best. While I appreciate how quick and easy it is to make, as compared to more traditional Hollandaise sauces, and it’s definitely low in calories and fat, it’s just not a keeper for me.
The upshot is that it will make a perfect addition to Kalyn’s Weekend Herb Blogging, which is being hosted by Food Lover’s Journey.
P.S. Don’t forget, tomorrow is the ARF/5-A-Day roundup. Be there or be square.
A year ago today… tons ‘o pups and Nicholas being one of them.
Two years ago today… entertaining with sublime puddings; definitely putting those on the menu this weekend.
Simple Hollandaise Sauce
Recipe courtesy of Kraftfoods.com
1/2 cup KRAFT Mayo Light Mayonnaise
1/2 cup plain nonfat yogurt
1 tsp. yellow mustard
1 tsp. lemon juice
MIX all ingredients in saucepan. COOK on low heat 5 min. or until heated through, stirring constantly. SERVE over hot steamed fresh asparagus, sugar snap peas or broccoli.
Cate, you are so right! Aparagus and spring are perfect. But in Melbourne we are moving towards winter now, so no aparagus until spring comes back.
Sorry to hear that the sauce does not turn out very well. But you still have plenty of aparagus around to play with right?
I love asparagus as well but don’t do it with Hollandaise sauce. I like it roasted. In fact, I’ll probably do some for Easter…maybe I’ll make a Dijon sauce I’ve done before and try to put together a recipe for it.
I wonder how the sauce would be with only mayo and no yogurt? My dad used to dip veggies like broccoli and asparagus in mayo (he wasn’t much of a veggie lover) and as I recall it tasted pretty good. I agree, asparagus and spring are meant for each other. I’ve been on a bit of an asparagus kick, and yesterday I just made my first grilled asparagus or the year!
Mmm, I always marinate my asparagus in lime juice, olive oil, and salt and pepper, then pan sear it!
I love to m,arinate asparagus in lime juice and olive oil, then pan sear it. Yum!
I love asparagus and I’m glad it’s back in season – we’ve had it in pizzas, roasted, in risotto and pastas… you name it :) The only thing we haven’t done is slapped some hollandaise on it!