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 from Chobani Kitchens 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?