This recipe was taken from the Paris Collector’s Edition of Gourmet, March 2001. I have not tried this yet, but thought I would share it here because it looks so good!
This recipe was taken from the Paris Collector’s Edition of Gourmet, March 2001. I have not tried this yet, but thought I would share it here because it looks so good!
Cook asparagus in a large pot of boiling salted water until just tender, about 3-6 minutes.
Transfer with tongs to a colander.
While asparagus is cooking, bring a 3 quart saucepan one-third full of water to a boil.
Whisk together yolks, water, and lemon juice in a small (1-quart) saucepan.
Place saucepan in a larger pot of boiling water, and whisk egg yolks until they begin to thicken.
Immediately remove yolks from heat and whisk in half of butter.
Return saucepan to boiling water and whisk (the sauce will become creamy).
Remove from heat and whisk in remaining butter.
Return pan to boiling water, whisking until sauce is thickened slightly.
Remove from heat and whisk 15 seconds more.
Season with salt and pepper.
Serve sauce over asparagus.
Yolks in this recipe may not be cooked fully.
