Asparagus develops a caramelized flavour on the barbecue, which is accented nicely by this citrusy, olive oil–based version of classic herb-infused béarnaise sauce.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2012
Ingredients
Fines Herbes Sauce:
Method
Fines Herbes Sauce: In heatproof bowl set over saucepan of gently simmering water, whisk together egg yolk, lemon juice and vinegar until slightly thickened, about 2 minutes. Remove from heat; whisk in garlic, mustard, salt and pepper. Whisking constantly, drizzle in olive oil, a few drops at a time, until thick and opaque. Whisk in chives, tarragon and chervil. (Make-ahead: Place plastic wrap directly on surface; refrigerate for up to 1 day.)Toss together asparagus, oil and salt. Grill, covered, on greased grill over medium-high heat, turning occasionally, until tender-crisp, about 6 minutes. Transfer to platter; spoon fines herbes sauce over asparagus.
Nutritional facts Per serving: about
- Sodium 90 mg
- Protein 3 g
- Calories 104.0
- Total fat 9 g
- Cholesterol 25 mg
- Saturated fat 1 g
- Total carbohydrate 4 g
%RDI
- Iron 6.0
- Folate 55.0
- Calcium 2.0
- Vitamin A 6.0
- Vitamin C 18.0
