Asparagus with Citrus Sauce

 

1 lb asparagus spears

8 oz butter

3 Tbsp water

4 egg yolks

2 Tbsp fresh lemon, lime or orange juice

Salt

White pepper

Shavings of Parmigiano or Pecorino cheese (optional

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Trim off ¼ inch of the ends of asparagus spears.  Place in a pot of salted boiling water and cook for 2 minutes, until just tender.  Drain.  Keep warm. 

 

Melt the butter in a small pan over medium heat.  Skim any froth and discard.  Remove from heat and cool. 

 

Combine the water and egg yolks in a small pan and whisk for 30 seconds until pale and creamy.  Place over very low heat and continue whisking for 3 to 4 minutes, until mixture thickens.

 

Remove the egg yolk mixture from heat, add the cooled butter gradually, whisking constantly.  Leave any residual whey in the bottom of pan.  Stir in the juice.  Sprinkle with a dash of salt and white pepper.  Drizzle over asparagus and garnish with cheese shavings.    You should try to begin the sauce and blanch the asparagus at the same time to keep the asparagus hot.  Enjoy!