Asparagus Confit With Non-fat Hollaindaise


1 lb Fresh asparagus
8 ozs Mushrooms of choice, sliced
1/2 stick Butter
3/4 cup Non-fat sour cream
2 Egg yolks separated
2 tblsp Lemon juice
1 tblsp White wine
1/2 tsp Salt
1/2 tsp Garlic powder


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