Better Homes and Gardens New Cook Book (Copyright © 1989)
Most recipes have been slightly modified to my tastes and may not match the original recipe specified exactly.
Asparagus
Serves 6
- 1-1/2 pounds asparagus spears
Snap off and discard woody bases from fresh asparagus. If desired, scrape off scales. Cook, covered, in a small amount of boiling water (OR in a steamer) for 8 to 10 minutes or till crisp-tender. Drain, keep warm.
Hollandaise Sauce
Makes 3/4 cup (12 1-tbsp servings)
- 1/2 cup margarine OR butter
- 3 beaten egg yolks
- 1 tbsp water
- 1 tbsp lemon juice
- dash white pepper
- dash salt
Cut margarine or butter into thirds and bring it to room temperature. In the top of a double boiler combine egg yolks, water, lemon juice, pepper and salt. Add one piece of the margarine or butter. Place over boiling water (upper pan should not touch water). Cook, stirring rapidly, till margarine melts and sauce begins to thicken. Add the remaining margarine or butter, a piece at a time, stirring constantly. Cook and stir till sauce thickens (1 to 2 minutes). Immediately remove from heat. If sauce is too thick or curdles, immediately beat in 1 to 2 tablespoons hot tap water.
- Microwave instructions
In a 2-cup measure combine margarine or butter, eater, lemon juice, pepper and salt. Micro-cook, uncovered, on 100% power (high) for 1 to 1-1/2 minutes or till margarine melts. Stir. Place egg yolks in bowl. Gradually add margarine mixture, beating constantly with a wire whisk. Beat till smooth. Cook, uncovered, on high for 30 to 45 seconds or till thickened, stirring every 10 seconds.
- Blender instructions
Place egg yolks, water, pepper and salt in blender container. Cover; blend till combined. In a saucepan heat margarine or butter and lemon juice till almost boiling. With lid ajar and blander running at high speed, slowly pour in margarine mixture. Continue blending about 30 seconds or till thick. If sauce is too thick, stir in 1 to 2 tablespoons hot tap water.
