- This topic has 1 reply, 1 voice, and was last updated July 8, 2015 at 11:13 pm by .
- July 8, 2015 at 11:13 pm #358695
Asparagus with Creamy Lemon Sauce
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.
- You must be logged in to reply to this topic.