A pretty side dish is always a nice addition to any meal. Although we served this one for Easter, it would also be a show-stopper at a Christmas meal.
Here is my recipe:
2 pounds asparagus spears, large
1/4 cup extra-virgin olive oil
1 teaspoon salt to taste
4 large egg yolks
1 tablespoon freshly squeezed lemon juice
1 sticks butter (no substitutes), melted
1/4 teaspoon Cayenne
1/2 teaspoon salt to taste
Here is how I did it:
1. Preheat oven to 375 degrees
Fahrenheit.
2. Trim fibrous ends from
asparagus spears. Place spears in a single layer on a baking sheet.
3. Drizzle with olive oil. Using
clean hands, coat spears with olive oil. Place in preheated oven for 12 to 15
minutes or until tender. Remove from oven and place on serving platter.
4. While asparagus roasts, bring
water in bottom of a double boiler to a low simmer. Place egg yolks in top of
double boiler BEFORE placing over heat. Whisk in lemon juice until doubled in
volume. Place eggs over simmering water being careful not to allow eggs get too
hot or they will scramble. Slowly whisk in melted butter, whisking until
doubled in volume. Whisk in salt. Remove from heat and drizzle over roasted
asparagus. Dust with cayenne.
Servings: 8
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