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Asparagus with Hollandaise Sauce

Asparagus with Hollandaise Sauce
Item Number 60403
9 oz., 2 Servings

Qty: Price: $10.95   
 
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Medium-sized, full spears of fresh asparagus, lightly blanched, comes with the traditional lemon butter sauce. How much you choose to drizzle over the plate is entirely up to you.

Preparation, Nutrition and Ingredients

Asparagus with Hollandaise Sauce  
Nutritional Information:
Serving Size 9 spears; 1/2 sauce # of Serving 2
Total Calories 70 Calories from Fat 45
Total Fat 5g Saturated Fat 2.5g
Trans Fat 0g Cholesterol 50mg
Sodium 190mg Total Carbohydrate 5g
Fiber 8% Sugars 1g
Protein 3g Vitamin A 15%
Vitamin C 10% Calcium 4%
Iron 10%

Ingredients:
ASPARAGUS, WATER, HEAVY WHIPPING CREAM (GRADE A CREAM, GUAR GUM, CARRAGEENAN AND LOCUST BEAN GUM), BUTTER (CREAM AND SALT), LEMON JUICE FROM CONCENTRATE (WATER, LEMON JUICE CONCENTRATE, SODIUM BISULFITE AND SODIUM BENZOATE AS PRESERVATIVES, LEMON OIL), DRIED EGG YOLK, NONFAT DRY MILK, CHICKEN BASE (CHICKEN INCLUDING NATURAL CHICKEN JUICES, SALT, CHICKEN FAT, SUGAR, MALTODEXTRIN [FROM CORN], HYDROLYZED CORN GLUTEN, DRIED WHEY, VEGETABLE OIL [PARTIALLY HYDROGENATED COTTONSEED/SOYBEAN, CORN, SOYBEAN],YEAST EXTRACT, TURMERIC, TURMERIC EXTRACTIVES), MODIFIED FOOD STARCH, SALT, MONO AND DIGLYCERIDES, SOYBEAN OIL, CITRIC ACIS, XANTHAN GUM, ANNATTO (FOR COLOR).

Additional Info:
Cooking Instructions
Appliances may vary, adjust accordingly. Prepare from Frozen state.

Microwave:
1. Cut slit in center of film.
2. Cook on HIGH (100% power) 3 minutes; stir thoroughly; replace film.
3. Cook an additional 30 seconds to 1 minutes; stir thoroughly.
4. Let stand 1 minute.
5. Remove cup of sauce and carefully drain water from asparagus.
6. Pour sauce over asparagus spears and serve.

Conventional Oven:
1. Preheat oven to 350°F. DO NOT exceed 350°F.
2. Cut slit in center of film to vent.
3. Place tray on baking sheet.
4. Bake 30 minutes.
5. Stir and replace film, continue baking and additional 10 minutes.
6. Remove cup of sauce and carefully drain water from asparagus.
7. Pour sauce over asparagus spears and serve.

Promptly refridgerate any unused heated portion.

Allergens:
Milk, Egg, Preservatives, Sugar, Soy, Yeast.