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| General Category : Side Dish |
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| Food Group : Eggs, Vegetables |
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| Preparation Method : Grill |
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| The egg yolk in this sauce is heated to kill any harmful bacteria that might exist in a classical mayonnaise made with raw egg yolks. |
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Ingredients
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2 lb (1 kg) asparagus, trimmed |
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1 tbsp (15 mL) olive or vegetable oil |
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1/4 tsp (1 mL) salt |
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Fines Herbes Sauce: |
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1 egg yolk |
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2 tbsp (30 mL) lemon juice |
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1 tbsp (15 mL) white wine vinegar |
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1 small clove garlic, minced |
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1 tsp (5 mL) Dijon mustard |
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Pinch each salt and pepper |
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1/2 cup (125 mL) extra-virgin olive oil |
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1 tbsp (15 mL) each chopped fresh chives, tarragon and chervil or parsley |
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Preparation
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Fines Herbes Sauce: In heatproof bowl set over saucepan of gently simmering water, whisk egg yolk, lemon juice and vinegar until slightly thickened, about 2 minutes. Remove from heat; whisk in garlic, mustard, salt and pepper. Whisking constantly, drizzle in olive oil, a few drops at a time, until thick and opaque. Whisk in chives, tarragon and chervil. (Make-ahead: Place wrap directly on surface; refrigerate for up to 1 day.)
In bowl, toss asparagus with oil and salt. Grill asparagus on greased grill over medium-high heat, with lid closed and turning occasionally, until tender-crisp, about 6 minutes. (Make-ahead: Let cool for 10 minutes. Cover and refrigerate for up to 1 day. Let come to room temperature.) Transfer to platter and drizzle sauce over top.
Makes 8 servings.
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Nutritional information
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| Per serving: about 104 cal, 3 g pro, 9 g total fat (1 g sat. fat), 4 g carb, 1 g fibre, 25 mg chol, 90 mg sodium. % RDI: 2% calcium, 6% iron, 6% vit A, 18% vit C, 55% folate. |
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Source
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Homemakers Magazine: June 2004
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