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    You are in: Home / Recipes / Asperge Violette: Violet Asparagus With Hollandaise Sauce Recipe
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    Asperge Violette: Violet Asparagus With Hollandaise Sauce

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    2 Total Reviews

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    • on July 07, 2010

      I steamed the asparagus just until done going against usual protocol of roasting asparagus. Excellent instructions, too. Don't leave the room even for a second as I did because my sauce was not as smooth as it should have been. Directions read to whisk constantly and for good reason. Reviewed for Veg Swap July.

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    • on April 08, 2010

      Delicious! Using fresh asparagus I boiled it for 7 minutes. The Hollandaise Sauce was very tasty! There isn't any vegetable better in the Springtime than fresh asparagus and will go well as a side dish with any entree! We enjoyed it and will have this recipe again for dinner. Prepared as a participant in the Aus/NZ Swap #39 April 2010.

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    Nutritional Facts for Asperge Violette: Violet Asparagus With Hollandaise Sauce

    Serving Size: 1 (194 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 473.5
     
    Calories from Fat 446
    94%
    Total Fat 49.6 g
    76%
    Saturated Fat 30.4 g
    152%
    Cholesterol 279.2 mg
    93%
    Sodium 348.8 mg
    14%
    Total Carbohydrate 5.4 g
    1%
    Dietary Fiber 2.2 g
    9%
    Sugars 1.6 g
    6%
    Protein 5.2 g
    10%

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