This is a print preview of "Asparagus With Lemon Cream Sauce" recipe.

Asparagus With Lemon Cream Sauce Recipe
by Global Cookbook

Asparagus With Lemon Cream Sauce
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  Servings: 1

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

Directions

  1. 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.
  2. Chefs Notes: Use fat-free Half and Half in place of the cream and your favorite egg substitute.