Asparagus with Cheese Sauce

When I was young, my Dad had a beautiful asparagus patch, so all spring we feasted on asparagus with cheese sauce – umm, Velveeta cheese sauce. It was delicious – and as you probably know, the processed cheese has superior melting ability to coat each stalk of the green spring vegetable (making it very kid-friendly!) However, I rarely have the bright yellow package of “cheese food” in my house, yet I still wanted a thick, creamy sauce that would coat every piece of asparagus with cheesy goodness – and entice my kids. So I adapted a super easy light Hollandaise sauce and threw in real Cheddar cheese at the end.

The results were a cut way above the sauce from our friends at Kraft. The tanginess of the vinegar contrasted deliciously with the creaminess of the egg yolks and the cheese – and it beautifully coated the tender crisp green vegetable. Classic Hollandaise sauce contains 4 egg yolks and a whole stick of butter. Instead, this brilliant recipe contains protein-rich Greek yogurt to replace the butter and 3 egg yolks (which add 1.5 gm protein and only about 27 calories to each generous 1/4 cup serving.) And did I mention it’s the easiest Hollandaise you’ll ever whip up?

Asparagus with Cheese Sauce

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• Author: by Deanna Segrave-Daly, RD

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Description

Move over Velveeta, here’s a healthier version of cheese sauce for your asparagus. This is essentially a light version of hollandaise sauce – easy to make!

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Ingredients

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• 1 pound asparagus, washed, trimmed
• 3/4 cup plain fat-free Greek yogurt (I used Chobani)
• 1/2 teaspoon rice wine vinegar
• 3 large egg yolks
• 1/2 tsp Dijon mustard
• 1/4 tsp kosher salt
• freshly ground black pepper
• 1/2 cup sharp Cheddar cheese
• Cooked, chopped bacon for serving

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Instructions

1. Place about 15-20 stalks of asparagus on a glass plate and drizzle with about 1/4 cup water. Cover with wax paper or microwave-safe plate-topper and microwave about 1 minute on full power; turn spears and microwave for another minute until tender crisp. Repeat with remaining asparagus and keep asparagus warm – or at room temperature.
2. Whisk yogurt, rice wine vinegar, egg yolks, mustard, salt, pepper together in top pan of double boiler or heat-proof bowl. Place pan/bowl over simmering water. Cook over simmering water, stirring constantly, until sauce is thick enough to coat back of spoon, about 6 to 8 minutes. Stir in cheese until melted and serve immediately over asparagus, topping with bacon if desired.

What is your favorite way to eat asparagus?