Asparagus with Lemon-Egg Sauce: Asparagi in Salsa

1. 1

   Fill a large frying pan or skillet, large enough to hold the asparagus, two-thirds full with water and bring to a boil.

2. 2

   Add 3 tablespoons salt and the asparagus.

3. 3

   Cover the pan to return the water to a boil, then cook, uncovered, until the asparagus spears and tender but still bright green, about 7 minutes.

4. 4

   Drain and set on a kitchen towel or paper towel to dry.

5. 5

   Fill a medium saucepan half-full with water and bring to a simmer.

6. 6

   In a medium, heat-proof bowl, combine the eggs, lemon juice, and salt and pepper to taste and whisk until the mixture is pale.

7. 7

   Slowly whisk in the oil to emulsify.

8. 8

   Place the bowl over the simmering water and, whisking constantly, cook the sauce over the water bath until it thickens.

9. 9

   Serve the asparagus spears and sauce so that guests may dip the spears in the sauce and eat with finger.

* Per serving · 4 servings · Values may vary.

No additional tips available.