• 1 pound medium asparagus
• 1 tablespoon Dierbergs olive oil
• Freshly ground black pepper
• 6 slices bacon
• ½ cup Dierbergs butter
• 3 large Dierbergs egg yolks, lightly beaten
• ¼ cup heavy whipping cream
• 2 tablespoons fresh lemon juice
• ½ teaspoon dry mustard
• ¼ teaspoon salt
• 2 to 3 drops hot pepper sauce
• Grated lemon peel

FOR ASPARAGUS: Trim asparagus spears to 6 inches. Lightly brush asparagus with olive oil; season with pepper. Wrap 1 slice bacon around 4 to 5 asparagus spears mummy-style, leaving tips exposed. Place wrapped bundles on wire rack that has been lightly coated with no-stick cooking spray; set over foil-lined jellyroll pan. Bake in 400°F. oven until bacon is crisp and asparagus is tender, about 25 minutes.

 

FOR HOLLANDAISE: Place butter in 2-cup glass measure. Microwave high until butter is melted, about 45 seconds. In small bowl, whisk remaining ingredients until smooth. Whisk egg mixture into melted butter. Microwave medium (50% power) whisking every 30 seconds until mixture is thickened and smooth, about 90 seconds.

 

TO SERVE: Place asparagus on serving platter; drizzle Hollandaise over top. Garnish with lemon peel.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 344
Cholesterol: 166 mg
Fat: 32 g
Sodium: 334 mg
Carbohydrates: 3 g
Protein: 8 g
Fiber:
Saturated Fat: 17 g