Roasted Asparagus with Healthy Hollandaise Sauce

Asparagus is one of those vegetables that I love to eat, but I am not familiar with many different ways to prepare it. I usually steam asparagus and serve it with my entree. This is fine every once in a while, but not my idea of the perfect side dish. When I saw that asparagus was on sale at my local grocery store, I grabbed a pound and challenged myself to find a new way to cook this vegetable. I thought about maybe adding it to a salad, mixing it in with quinoa, or adding it to scrambled eggs with other vegetables. But none of those options seemed really appealing, so I kept putting off making the asparagus. While I was heating up some leftovers tonight, it dawned on me to roast the asparagus and serve it with a Hollandaise sauce. But there was one problem: Hollandaise sauce is a treat to your taste buds, but not to your waste line. So a little light bulb went off in my head to make a healthy Hollandaise sauce. And believe it or not, I think I like the healthy version better!

 

This side dish is impressive, to say the least. The creamy sauce not only makes the asparagus look like it is made in a 5 star restaurant, but it tastes that way too. The greek yogurt adds a bit of tartness that complements the lemon juice well. And no one would guess how easy this recipe is to put together. If you are pinched for time but still want a pretty presentation, definitely make this Roasted Asparagus recipe. You will not be disappointed.

Roasted Asparagus with Healthy Hollandaise Sauce
(Serves 3-4)

1 lb fresh asparagus, ends trimmed
1-2 Tbsp olive oil
salt and pepper to taste

6 ounces fat free plain greek yogurt (I used Chobani)
3 egg yolks
juice from half of a lemon
1/4 tsp ground mustard (or 1/2 tsp Dijon mustard)
salt and pepper to taste

Preheat oven to 400 degrees. Toss prepared asparagus with olive oil, salt, and pepper. Lay asparagus on cookie sheet. Roast until tender (about 6 minutes for thin stalks and 10 minutes for thicker stalks).

Meanwhile, add about 2 cups of water to a medium saucepan and heat over medium-high heat. In a separate bowl, combine yogurt, egg yolks, lemon juice, mustard, salt, and pepper. Once water is simmering, lower heat to medium-low, place bowl of yogurt mixture over simmering water making sure the bowl does not touch the water, and whisk constantly for about 8 minutes or until mixture thickens.

Place roasted asparagus on a serving plate and spoon Hollandaise sauce over top. Garnish with lemon slices.

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Nutritional Info
Servings Per Recipe: 4
Amount Per Serving:
Calories: 117.9
Total Fat: 6.9 g
Cholesterol: 153.6 mg
Sodium: 38.3 mg
Total Carbs: 7.6 g
Fiber: 2.4 g
Sugars: 1.7 g
Protein: 8.3 g

Pros:
-Easy to make
-Ready in less than 20 minutes
-Impressive presentation
-Delicious side dish that can be served warm or chilled

Cons:
-Egg yolks are high in cholesterol

Overall Rating: 5 out of 5

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