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fresh asparagus salt basil shallot garlic cayenne pepper margarine chicken cornstarch lemon juice egg yolks Gouda cheese nuts tomatoes
Viewed: 72 - Published at: 4 years agoIngredients
- 1 lb fresh asparagus (trim off the bottom hard part and discard)
- 1 teaspoon salt (mix with 3 tablespoons water)
- 1/4 cup basil leaves, chopped
- 1 tablespoon shallot, chopped finely
- 1 teaspoon garlic (garlic clove pressed)
- 1 pinch cayenne pepper
- 2 tablespoons margarine (substitute butter)
- 1/4 - 1/2 cup chicken stock (College Brand)
- 2 tablespoons cornstarch (blend with 2 tablespoons water)
- 3 tablespoons lemon juice (substitute lime juice)
- 2 egg yolks (blend with 2 tablespoons water)
- 1/2 cup gouda cheese, grated (substitute Asiago Cheese)
- 2 tablespoons pine nuts
- 2 tablespoons sun-dried tomatoes packed in oil, chopped
Method
- Place the asparagus in a microwave proof plate, sprinkle with salt water, use plastic wrap to cover, then reserve.
- Combine the basil leaves, shallots, garlic, cayenne pepper and puree in a food blender.
- In a non-stick pot place 2 tablespoons margarine, pureed basil leaves and cook briefly.
- Add 1/4-1/2 stock, bring to a boil, add lemon juice and salt to taste, add corn starch mixture and stir until smooth and very thick (no lumps), let cool for about a minute.
- Cook the asparagus in the microwave for 3 to 3-1/2 minutes.
- As the asparagus is being cooked in the microwave, add the egg yolks a little at a time to the sauce (with flame/burner turned off), blend, stirring with a whisk and make sure there are no lumps.
- Remove the plastic wrap from the asparagus dish and discard the water.
- Pour the sauce over the asparagus, sprinkle the grated cheese over the asparagus sauce.
- Then place the plate under a broiler or in a toaster over for a minute or so in order for the cheese to melt.
- Finally, sprinkle pine nuts and sun dried-tomatoes on top.
- Serve and enjoy!
- Note: Gouda is a mild cheese and Asiago is a stronger tasting cheese.
