Meals Matter

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Contributed By: Johnfw
Johnfw

This recipe has a wonderful non-fat Hollaindaise Sauce that is easy to make

Ingredients

1 lb Fresh asparagus

8 ozs Mushrooms of choice, sliced

1/2 stick Butter

3/4 cup Non-fat sour cream

2 Egg yolks separated

2 tblsp Lemon juice

1 tblsp White wine

1/2 tsp Salt

1/2 tsp Garlic powder

Preparation

Trim off woody ends of asparagus and place it in a steamer pan for 8-10 minutes. Clean and slice mushrooms and saute in butter over medium heat. Remove asparagus and toss in the pan with mushrooms and butter. Toss well to combine thoroughly. Cover and set aside. In a sauce pan add egg yolks, lemon juice, wine, salt and garlic powder. Heat over medium heat stirring or whisking frequently until sauce comes to a light simmer and achieves 160 degrees. Pour over asparagus and mushrooms

Cook's Notes

I have never seen apsaragus and mushrooms together in a dish but it is wonderful especially with the guilt free non-fat hollaindaise sauce

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