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 The sauce in this batch was a wee bit overcooked and thick - but still delish! |
Add a photoThis fulfilled my need to go beyond that same old, same old steamed asparagus. The lip-smacking sauce is just lemony-perfect. Inspired by allrecipes.com.
Ingredientes
- 18 ounces asparagus, trimmed
- 1/2 teaspoon lemon zest
- 1 1/2 teaspoons lemon juice
- 3 egg yolks
- 1/4 cup cold water
- 1/4 cup butter melted
- 1/4 teaspoon salt
- Pinch of cayenne or red pepper flakes
Direcciones
- ASPARAGUS: (Can be prepared in advance and chilled until use, up to 24 hours; let asparagus stand 1 hour at room temperature before serving.)
- In medium-large pot cook asparagus in boiling water 3-4 minutes until crisp-tender (or steam it in a basket.)
- Drain; transfer asparagus to large bowl of ice water to cool thoroughly. Drain well.
- At this point, either cover and chill several hours (up to 24), or place asparagus in serving dish. Sprinkle lemon zest on top and serve with prepared sauce, recipe below.
- LEMON SAUCE:
- In medium size heat-proof bowl whisk together egg yolks with cold water until mixture lightens and quadruples in size, about 3-4 minutes.
- Place bowl over saucepan with 1 to2 inches of simmering water (pan should be sized to accommodate bowl without allowing bowl to touch water.)
- Continue to whisk until sauce becomes thick and glossy, about 3 to 4 minutes.
- Using a rubber spatula scrape sides of bowl and fold sauce inward until a thermometer registers 160 degrees F.
- Remove from heat. Gradually whisk in lemon juice, butter, salt, and cayenne until combined.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 5 servings | |
| Calories 93 | |
| Calories from Fat 82 | 88% |
| Total Fat 9.29g | 12% |
| Saturated Fat 5.86g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 183mg | 8% |
| Potassium 116mg | 3% |
| Total Carbs 2.32g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.08g | 1% |
| Protein 1.31g | 2% |
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