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
1/2 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.