"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Asparagus & Hollandaise Sauce Recipe

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This recipe for Asparagus & Hollandaise Sauce, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brandy Whitmer
Added: Sunday, November 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 Tsp. Salt
1/8 Tsp. Paprika
1 Tbsp. Water
1 Tbsp. Lemon Juice
3 Tbsp. Butter
2 Tbsp. Flour
1 Cup Boiling Water
1 Bunch Asparagus, cooked
1/3 Cup Almonds,blanched

Directions:
Directions:
Blend together the first four ingredients and set aside. Melt 3 tablespoons butter in pan over medium heat. Add 2 tablespoons flour and blend well. Then stir in slowly 1 cup boiling water. Add the lemon juice mixture. Cook over low heat until thickened, stirring constantly. Pour sauce over cooked asparagus and sprinkle with blanched almonds.

Preparation Time:
Preparation Time:
15 Minutes

 

 

 

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