Ingredients
- 2 x - 3 pounds fresh asparagus
- 2 c. water
- 2 tsp salt
- 1 x and 1/4 c. light cream
- 3 Tbsp. butter
- 2 tsp fresh mint, minced
- 1 x egg yolk, beaten
- 2 tsp lemon juice
- 1/2 tsp fresh grnd nutmeg
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Asparagus With Lemon Cream Sauce
Servings: 1
Directions
- Snap the tough ends off each asparagus spear. Bring 2 c. of water and 1 teaspoon salt to a boil and blanch the spears till crisp tender. Meanwhile, combine cream, butter, mint and 1 teaspoon of salt and slowly bring to a boil for 5 min, reduce heat. Add in egg yolk, lemon juice and nutmeg and stir constantly. Don't allow to boil. Drain water from asparagus and place on a platter, pour sauce over the asparagus and serve.
- Chefs Notes: Use fat-free Half and Half in place of the cream and your favorite egg substitute.
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