8 servings (serving size: about 3 ounces asparagus and 2 tablespoons sauce)
Photo: Oxmoor House
2 pounds fresh asparagus
2 egg yolks
1 cup water
2 tablespoons cornstarch
1/2 teaspoon salt
2 tablespoons lemon juice
1 tablespoon margarine
Grated lemon rind (optional)
How to Make It
Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired.
Cook asparagus, covered, in a small amount of boiling water 8 to 10 minutes or until tender; drain. Set aside, and keep warm.
Place egg yolks in a small bowl; stir well with a wire whisk.
Combine water, cornstarch, and salt in a small, heavy saucepan. Cook over low heat, stirring constantly, until mixture comes to a boil and begins to thicken. Remove from heat; add 2 tablespoons cornstarch mixture to egg yolks, stirring constantly with a wire whisk. Add egg yolk mixture to remaining cornstarch mixture; cook, stirring constantly, 2 minutes or until temperature reaches 160°. Remove from heat; stir in lemon juice and margarine.
To serve, spoon sauce over asparagus, and sprinkle with lemon rind, if desired.