Asparagus with Creamy Lemon Sauce

Budget Menu & Dirt Cheap Recipes General Recipes Asparagus with Creamy Lemon Sauce

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      Asparagus with Creamy Lemon Sauce
      1 lemon
      6 egg yolks
      1/2 cup cold water
      1/2 cup butter, melted
      1/2 tsp salt
      pinch cayenne pepper
      2 1/4 lb asparagus, trimmed
      Juice the lemon to get 5 tsp of juice. Set them aside. In a large heatproof bowl, whisk the egg yolks and the cold water for about 5 minutes, or until the mixture is light and has expanded 4 times in size.

      Place the bowl over a large pot of boiling water, but don’t let the bowl touch the water. Whisk for an additional 4 minutes. Use a spatula to fold the egg mixture until it reaches 160 degrees.

      Remove from heat and gradually add in the butter, lemon juice, salt, and cayenne pepper, whisking continuously.
      Cook the asparagus in boiling water for 3 to 4 minutes, or until the stalks are crisp but tender. Drain and put the stalks in a large ice bath to cool. Drain and serve with lemon sauce.
      worthy  smilie

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Budget Menu & Dirt Cheap Recipes General Recipes Asparagus with Creamy Lemon Sauce