16 oz asparagus, peeled and cooked al dente 8 hard boiled eggs, diced 4 oz shittake mushrooms (optional) 2 oz fresh tomatoes, chopped 1 medium lemon, juice and zest 2 tsp unsalted butter 1 tsp olive oil 1 medium red onions, finely diced 2 cloves garlic, finely sliced 2 tsp fresh basil, chopped Hollandaise sauce salt and pepper, to taste
1. In a small sauce pan, sweat the onions and garlic in olive oil.
2. Then add the shittake mushrooms and tomatoes, and let cook for about 3 minutes.
3. Stir in the basil, lemon juice, zest, butter, and adjust seasonings.
4. To serve, arrange asparagus on a plate, and pour on the Hollandaise sauce. Spoon diced eggs on the plate and put tomato and mushroom mix on top.
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