Asparagus with Lemon Sauce

By tschnet1

Ingredients

• 1 lemon or Meyer lemon
• 6 egg yolks
• 1/2 cup cold water
• 1/2 cup butter, melted
• 1/2 tsp sea salt
• Pinch cayenne pepper
• 2 1/4 lbs asparagus, trimmed
• 1/2 tbsp snipped fresh chives

Details

Servings 3
Adapted from bhg.com

Preparation

Step 1

For lemon sauce, finely shred 1 teaspoon peel from lemon and juice lemon to get 5 teaspoons; set peel and juice aside. In a large heatproof bowl whisk together egg yolks and the 1/2 cup cold water until light and mixture expands four times in size (about 5 minutes). Place bowl over a large saucepan of simmering water (bowl should not touch water) and continue to whisk for 4 minutes. With bowl still over simmering water, use a rubber spatula to scrape sides of bowl and fold mixture until eggs reach 160 degrees F. Remove from heat. Gradually whisk in butter, lemon juice, salt, and cayenne pepper.

Meanwhile, in a large pot cook asparagus in boiling water for 3 to 4 minutes or until crisp-tender. Drain. Transfer asparagus to a large bowl of ice water to cool. Drain. Serve with lemon sauce. Top with lemon peel and chive blossoms.