Using Up the Eggs - Hollandaise - Meringues

Lightly Stir Frying Asparagus in Butter

We had some eggs that needed to be used and also some Asparagus.  I had never made a Hollandaise Sauce, so I thought now would be a good time.

Ingredients for Asparagus with Hollandaise:

• Fresh Asparagus cleaned and washed
• 1 Stick Butter + 2 Tbs.
• 4 Eggs Separated
• 1 Tbs. Lemon Juice
• Sprinkle of Chili Powder
• Sprinkle of Garlic Powder
• Sprinkle of Salt

Adding Egg Yolks to a Saucepan

Stir fry the Asparagus in 2 Tbs. butter, until slightly tender, but still bright green.

Put the egg yolks in a pan on low heat and whisk.

Adding Butter to Egg Yolks

Add stick of butter and lemon juice to the pan and use a butter knife to chop up the butter.  Whisk.

Melting the Butter

Whisk the melted butter into the egg yolks.  Whisk.

Adding the Spices

Add the spices.  Whisk.

Whisking the Hollandaise

Whisk.  (Do you ever say a word so many times that is doesn't even seem like the same word anymore?)  All this whisking on low should eventually thicken your yolk mixture into a sauce.  Just take your time and keep whisking!

Asparagus with Hollandaise

Serve the Asparagus with the freshly made Hollandaise Sauce and ENJOY!

Chocolate Drizzled Meringues

Ingredients for Meringues:

• Egg Whites (from above)
• 5  Mini-Scoops +Trader Joe's 100% Organic Stevia Powder
• 1 Tbs. Cocoa Powder
• 1 +Trader Joe's  72% Cacao Chocolate Bar - Melted

Whisk the egg whites until they form stiff peaks.  Gently whisk in the Cocoa Powder and Stevia, a little at a time.  Spoon the Meringue on to a greased cookie sheet and place in a 250 degree oven for about an hour or until the Meringues are firm to the touch.  When the Meringues are almost done melt the chocolate bar in the microwave in 10 second increments stirring well in between.  Drizzle the Meringues with the melted chocolate and Enjoy.  These disappeared very quickly.  They melt in your mouth and are like eating chocolate air!  So fabulous!