- 3/4 C Chobani Plain 0% Greek Yogurt
- 1/2 Tbsp fresh lemon juice
- 3 large egg yolks
- 1/2 tsp Dijon mustard
- 1/2 tsp kosher salt
- pinch white pepper
- dash Tabasco
- 1 lb asparagus, trimmed and grilled
Makes 1 cup sauce; suggested 4 servings
Place top pan of double boiler 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 6 to 8 minutes. (Sauce can be kept at room temperature up to 1 hour; reheat gently in double boiler.) Spoon Hollandaise over asparagus.
Calories 119, Fat 7g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 157mg, Sodium 524mg, Carbohydrate 7g, Fiber 2g, Sugar 4g, Protein 9g;