1 pound
asparagus
Trim lower stems if needed. Steam or cook in a small amount of water until
crisp-tender. Drain and place on warm
serving platter.
Sauce
3 egg yolks
3 tablespoon
water
1 tablespoon
fresh lemon juice
1 stick firm cold butter
¼ teaspoon salt
¼ teaspoon white pepper
Paprika
Bring water to boiling in the bottom of a double boiler. When water begins to boil, it should not
touch bottom of upper pan. In the top of
a double boiler, combine egg yolks, water, lemon juice, pepper and salt. Divide butter into tablespoons. Add one piece of butter at a time. Cook, whisking rapidly, until butter melts
and sauce begins to thicken. Add
remaining butter, a piece at a time, whisking constantly. Cook and stir until sauce thickens, about 1
to 2 minutes. Immediately remove from
heat and whisk in seasoning. Serve over
asparagus and then sprinkle lightly with paprika. Cover
and chill is not used immediately.
Yield: ¾ cup.
Carolyn Gass Hardimon, M. S. Home
Economist www.recipeladies.com
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