Asparagus With Lemon Mint Sauce Recipe
Ingredients
| 2 pounds fresh asparagus or 2 10-ounce packages frozen asparagus spears | ||
| Salt | 1/2 Teaspoon | |
| Light cream | 2/3 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Dried mint | 1/4 Teaspoon, crushed | |
| Salt | 1/4 Teaspoon | |
| 1 slightly beaten egg yolk | ||
| Lemon juice | 1 Tablespoon | |
Directions
Wash fresh asparagus; cut off and discard woody base of stalks.
Cook asparagus in small amount boiling water with 1/2 teaspoon salt.
Cook, covered, till tender, 10 to 15 minutes.
Drain.
Meanwhile, in small saucepan combine the cream, butter, dried mint, and 1/4 teaspoon salt.
Heat and stir till butter melts and mixture is hot.
Stir a moderate amount of the hot mixture into the egg yolk.
Return to saucepan; cook and stir till thickened, 1 1/2 to 2 minutes more.
Remove from heat, stir in lemon juice.
Cook asparagus in small amount boiling water with 1/2 teaspoon salt.
Cook, covered, till tender, 10 to 15 minutes.
Drain.
Meanwhile, in small saucepan combine the cream, butter, dried mint, and 1/4 teaspoon salt.
Heat and stir till butter melts and mixture is hot.
Stir a moderate amount of the hot mixture into the egg yolk.
Return to saucepan; cook and stir till thickened, 1 1/2 to 2 minutes more.
Remove from heat, stir in lemon juice.
Chef
