Asparagus with Lemon Sauce

Directions

1. ASPARAGUS: (Can be prepared in advance and chilled until use, up to 24 hours; let asparagus stand 1 hour at room temperature before serving.)
2. In medium-large pot cook asparagus in boiling water 3-4 minutes until crisp-tender (or steam it in a basket.)
3. Drain; transfer asparagus to large bowl of ice water to cool thoroughly. Drain well.
4. At this point, either cover and chill several hours (up to 24), or place asparagus in serving dish. Sprinkle lemon zest on top and serve with prepared sauce, recipe below.
5. LEMON SAUCE:
6. In medium size heat-proof bowl whisk together egg yolks with cold water until mixture lightens and quadruples in size, about 3-4 minutes.
7. Place bowl over saucepan with 1 to2 inches of simmering water (pan should be sized to accommodate bowl without allowing bowl to touch water.)
8. Continue to whisk until sauce becomes thick and glossy, about 3 to 4 minutes.
9. Using a rubber spatula scrape sides of bowl and fold sauce inward until a thermometer registers 160 degrees F.
10. Remove from heat. Gradually whisk in lemon juice, butter, salt, and cayenne until combined.