Asparagus With Hollandaise Sauce

1. Trim the base of the asparagus spears and, using a vegetable peeler, lightly peel away the skin from the bottom half of each spear. Place the asparagus in a large pan of lightly salted boiling water and cook for 8-10 minutes, or until just tender. Drain thoroughly.

2. While the asparagus is cooking, place all the sauce ingredients in a blender and process until smooth. Season well.

3. To serve, divide the asparagus between warmed plates and spoon the sauce over the top.

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Nutrient	Quantity
Total fats	472.4624 g
Protein	8023.2168 g
Carbohydrates	14079.9355 g
Energy	73079.0463 kCal
Fatty acids, total saturated 18:3 undifferentiated	36.6078 g
Water	356255.645 g
Aspartic acid	1843.4016 g
Calcium, Ca	89104.4869 mg
Lutein + zeaxanthin	2576432.5114 g
Fiber, total dietary	7620.4846 g
Fatty acids, total saturated 22:0	0.0621 g
Carotene, beta	1629332.8632 g
Niacin	3551.1243 mg
Vitamin A, RAE	137959.4887 g
Arginine	330.2156 g
Riboflavin	511.9537 mg
Fatty acids, total polyunsaturated 15:0	0.0045 g
Fatty acids, total saturated 20:1	0.1125 g
Glutamic acid	845.4972 g
Sodium, Na	8469.0749 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4476 g
Total lipid (fat)	472.4624 g
Manganese, Mn	573.349 mg
Fructose	3628.7433 g
Proline	257.6408 g
Fatty acids, total saturated 16:0	149.2705 g
Sucrose	834.611 g
Choline, total	58198.2176 mg
Sugars, total	6822.1478 g
Serine	384.6468 g
Fatty acids, total saturated 18:0	0.7838 g
Fatty acids, total saturated 20:4 undifferentiated	0.104 g
Vitamin B-6	330.4609 mg
Selenium, Se	8381.7972 g
Ash	2121.3718 g
Fatty acids, total saturated 18:1 undifferentiated	26.2041 g
Pantothenic acid	994.3363 mg
Phenylalanine	272.1557 g
Copper, Cu	687.5954 mg
Betaine	2177.246 mg
Thiamin	519.1593 mg
Retinol	64.5 g
Methionine	112.491 g
Iron, Fe	7768.3371 mg
Carbohydrate, by difference	14079.9355 g
Phosphorus, P	189068.857 mg
Folate, total	188725.1361 g
Tocopherol, gamma	326.5869 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.046 g
Alanine	417.3055 g
Cholesterol	129.7 mg
Valine	417.3055 g
Fatty acids, total saturated 18:2 undifferentiated	148.5386 g
Glycine	337.4731 g
Carotene, alpha	32658.7337 g
Glucose (dextrose)	2358.6831 g
Fatty acids, total saturated 14:0	0.0184 g
Zinc, Zn	1961.587 mg
Isoleucine	272.1557 g
Fatty acids, total polyunsaturated	185.3865 g
Leucine	464.4791 g
Vitamin A, IU	2743593.888 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.024 g
Folate, DFE	188725.1361 g
Tryptophan	97.9761 g
Vitamin C, total ascorbic acid	20323.3031 mg
Phytosterols	87089.8386 mg
Fatty acids, total saturated 20:0	0.0585 g
Tyrosine	188.6947 g
Vitamin B-12	2.108 g
Vitamin K (phylloquinone)	151004.2503 g
Fatty acids, total saturated	150.2384 g
Histidine	177.8084 g
Fatty acids, total monounsaturated	26.7643 g
Threonine	304.8144 g
Folate, food	188725.1361 g
Fatty acids, total polyunsaturated 17:0	0.018 g
Fatty acids, total polyunsaturated 24:0	0.0216 g
Cryptoxanthin, beta	3.5833 g
Vitamin E (alpha-tocopherol)	4103.4575 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.066 g
Magnesium, Mg	51200.0592 mg
Lysine	377.3893 g
Potassium, K	733500.1366 mg
Cystine	112.491 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	1	1.2808	0.4116	0.0132
Salt	0	0	0	0
Asparagus	800	72574.8655	14079.5239	435.4492
Mayonnaise	6 tablespoons	324.9	0	36
Water	75	0	0	0
Pepper	0	0	0	0
fromage frais	200 g	178	0	1