You are here

Asparagus With Lemon Mint Sauce

Global.Potpourri's picture
Ingredients
  Asparagus/Two 10-ounce packages frozen asparagus spears 2 Pound
  Light cream 2⁄3 Cup (10.67 tbs)
  Butter 2 Tablespoon
  Dried mint 1⁄4 Teaspoon, crushed
  Salt 1⁄4 Teaspoon
  Slightly beaten egg yolk 1
  Lemon juice 1 Tablespoon
Directions

Wash fresh asparagus; cut off and discard woody base of stalks.
Cook asparagus in small amount boiling water with 1/2 teaspoon salt.
Cook, covered, till tender, 10 to 15 minutes.
Drain.
Meanwhile, in small saucepan combine the cream, butter, dried mint, and 1/4 teaspoon salt.
Heat and stir till butter melts and mixture is hot.
Stir a moderate amount of the hot mixture into the egg yolk.
Return to saucepan; cook and stir till thickened, 1 1/2 to 2 minutes more.
Remove from heat, stir in lemon juice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Asparagus

Rate It

Your rating: None
4.445835
Average: 4.4 (12 votes)