Asparagus w Avgolemono Sauce
ar dem gaz
avgo is Greek for egg
- 1/3 1/3 1/3 c chicken broth
- 1 1 1 egg
- 2 2 2 T lemon juice
- 1/4 1/4 1/4 t cornstarch
- 1/4 1/4 1/4 t salt
- 1 1 1 bunch asparagus, trimmed
- chopped parsley for garnish
Bring 2" water to rapid boil in large pot w/ metal steamer.
Heat broth over med heat; once it bubbles at the edges, reduce heat to low.
Whisk the egg until foam, add juice and starch, whisking until incorporated. Gradually add 2 T of the hot broth to the egg, constantly whisking to incorporate.
Pour the tempered mixture into the saucepan w/ the remaining broth (over low heat); cook stirring constantly for about 3 min, to form a slightly thickened sauce. Remove from heat, stir in the salt and cover to keep worm.
Cook asparagus in steamer basket, cover and steam 3 min.
Serve drizzling sauce over asparagus.