Asparagus With Lemon Cream Sauce Recipe

1. 1

   Snap the tough ends off each asparagus spear.

2. 2

   Bring 2 c. of water and 1 teaspoon salt to a boil and blanch the spears till crisp tender.

3. 3

   Meanwhile, combine cream, butter, mint and 1 teaspoon of salt and slowly bring to a boil for 5 min, reduce heat.

4. 4

   Add in egg yolk, lemon juice and nutmeg and stir constantly.

5. 5

   Don't allow to boil.

6. 6

   Drain water from asparagus and place on a platter, pour sauce over the asparagus and serve.

7. 7

   Chefs Notes: Use fat-free Half and Half in place of the cream and your favorite egg substitute.

* Per serving · 4 servings · Values may vary.

No additional tips available.