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Asparagus With Hollandaise Sauce

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CATEGORY CUISINE TAG YIELD
Eggs Superchefs 1 Servings

INGREDIENTS

32 Heads medium tight tipped
asparagus
4 Egg yolks
225 g Butter, 8oz
2 Lemons, juice of
4 Ripe tomatoes
55 g Chervil, 2oz
Salt and pepper

INSTRUCTIONS

Peel the asparagus and cook in boiling water until tender.  Meanwhile,
melt the butter and place the egg yolk in a stainless  steel bowl and
whisk together with 150ml (1/4pint) boiling water  until a sabayon is
formed. Pour onto the melted butter slowly as for  mayonnaise. Season
with salt, pepper and lemon juice. Garnish with a  chervil and tomato
concasse.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2108
Calories From Fat: 1791
Total Fat: 203.4g
Cholesterol: 1204.2mg
Sodium: 757.5mg
Potassium: 4253mg
Carbohydrates: 63.4g
Fiber: 17.2g
Sugar: 18.4g
Protein: 35.5g


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