Macros per 10 spears:
• 150 Calories
• 13g of Fat
• 3g of Protein
• 2g of Net Carbs
fresh lemon juice
Set the asparagus to roast on a greased baking sheet for about 10-15 minutes or until desired doneness. You can also fry it for about 5 minutes.
To make the Hollandaise sauce, whisk your egg yolks until they’re a bit paler in color. Whisk in lemon juice and set over a low flame in a small pan (or you can use a double boiler).
Stir the egg yolks until thickened and start adding a cube or 2 of butter at a time, whisking until each is combined in the sauce.
Season Hollandaise with salt, pepper and a dash of cayenne to taste. If your sauce is too thick, add a teaspoon of water at a time until it’s the right consistency.
Once the asparagus is cooked, drizzle some Hollandaise over and enjoy!