Asparagus w Avgolemono Sauce

ar dem gaz avgo is Greek for egg

Asparagus w Avgolemono Sauce
Asparagus w Avgolemono Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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.

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