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Asparagus with Lemon Sauce

4.0 by 2 people
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  • Makes: 8 servings
  • Serving Size: 4 1/2 ounces asparagus plus 5 tablespoons sauce
  • Yields: 2 1/2 cups Meyer Lemon Sauce
  • Start to Finish: 45 mins

Asparagus with Lemon Sauce



  1. For lemon sauce, finely shred 1 teaspoon peel from lemon and juice lemon to get 5 teaspoons; set peel and juice aside. In a large heatproof bowl whisk together egg yolks and the 1/2 cup cold water until light and mixture expands four times in size (about 5 minutes). Place bowl over a large saucepan of simmering water (bowl should not touch water) and continue to whisk for 4 minutes. With bowl still over simmering water, use a rubber spatula to scrape sides of bowl and fold mixture until eggs reach 160 degrees F. Remove from heat. Gradually whisk in butter, lemon juice, salt, and cayenne pepper.
  2. Meanwhile, in a large pot cook asparagus in boiling water for 3 to 4 minutes or until crisp-tender. Drain. Transfer asparagus to a large bowl of ice water to cool. Drain. Serve with lemon sauce. Top with lemon peel and chive blossoms.

From the Test Kitchen

Don't Curdle Your Eggs

While beating egg mixture over the simmering water, make sure to use a rubber spatula to scrape the sides of the bowl. Don't allow egg to cook onto the side of the bowl.

Cook asparagus as directed. Transfer to a storage container; cover and chill for up to 24 hours. Transfer to a platter. Let stand at room temperature for 1 hour before serving.

Nutrition Facts (Asparagus with Lemon Sauce)

    Per serving:
  • 157 kcal cal.,
  • 15 g fat
  • (9 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 169 mg chol.,
  • 247 mg sodium,
  • 3 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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