• Asparagus with Lemon Sauce

    1 vote
    Asparagus with Lemon Sauce
    Prep: 15 min Cook: 20 min Servings: 5
    by Salad Foodie
    396 recipes
    This fulfilled my need to go beyond that same old, same old steamed asparagus. The lip-smacking sauce is just lemony-perfect. Inspired by


    • 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


    1. ASPARAGUS: (Can be prepared in advance and chilled until use, up to 24 hours; let asparagus stand 1 hour at room temperature before serving.)
    2. In medium-large pot cook asparagus in boiling water 3-4 minutes until crisp-tender (or steam it in a basket.)
    3. Drain; transfer asparagus to large bowl of ice water to cool thoroughly. Drain well.
    4. 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.
    6. In medium size heat-proof bowl whisk together egg yolks with cold water until mixture lightens and quadruples in size, about 3-4 minutes.
    7. Place bowl over saucepan with 1 to2 inches of simmering water (pan should be sized to accommodate bowl without allowing bowl to touch water.)
    8. Continue to whisk until sauce becomes thick and glossy, about 3 to 4 minutes.
    9. Using a rubber spatula scrape sides of bowl and fold sauce inward until a thermometer registers 160 degrees F.
    10. Remove from heat. Gradually whisk in lemon juice, butter, salt, and cayenne until combined.

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    • ShaleeDP
      This looks good,

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