Asparagus With White Sauce
|Fresh asparagus spears||2 Pound (Uniform Sized)|
|Cold water||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|White sauce||4 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|Light cream||3⁄4 Cup (12 tbs)|
|Hard boiled eggs||2|
Trim the asparagusand place in a baking dish.
Add the water, lemon juice, and salt.
Cover with waxed paper and cook on the highest setting for 6 minutes.
Drain and im mediately rinse under cold running water.
Place on a serving dish, dot with butter, and keep the asparagus warm while preparing the sauce.
Heat the butter in a 4-cup glass measuring cup for 30 seconds on the highest setting.
Stir in the flour, milk, cream, nutmeg, salt, and pepper, and cook for 3 minutes.
Stir with a wire whisk twice to ensure a smooth sauce.
Reserve 1 egg yolk.
Chop the remaining yolk and whites and add to the hot sauce.
Place the sauce in a sauce boat and sprinkle with the remaining chopped egg yolk.
Reheat the asparagus for 1 1/2 minutes just before serving with the sauce.