Asparagus with Hollandaise Sauce
Recipe by Chobani
3/4 cup plain 0% Greek yogurt
1/2 tablespoon fresh lemon juice
3 large egg yolks
1/2 teaspoon Dijon mustard
1/2 teaspoon Kosher salt
Pinch of white pepper
Dash of Tabasco
1 pound asparagus, trimmed and grilled
- Place top pan of double broiler or heatproof bowl over simmering water.
- Whisk yogurt, lemon juice, egg yolks, mustard, salt, pepper and Tabasco together in top pan.
- Cook over simmering water, stirring constantly until sauce is thick enough to coat back of spoon. This will take approximately 6 to 8 minutes. (Sauce can be kept at room temperature for up to 1 hour; reheat gently in double boiler.)
- Spoon Hollandaise over asparagus.