Recipe by kiwidutch
We love asparagus, especially cheap and in season. I am always looking for a new way to prepare, other than roasting. This dish has become one of our favorites. Cooks Notes: In place of tarragon, use 2 tablespoons fresh dill, 1/4 cup chervil, or 1 tablespoon lemon thyme.
- 2 lbs fresh asparagus, preferably fat stalks
- 4 large egg yolks
- 1⁄4 cup fresh lemon juice
- 1⁄2 cup water
- 3⁄4 teaspoon kosher salt
- fresh ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons chopped tarragon
Directions See How It's Made
- Bring large pot of salted water to boil and choose a stainless steel mixing bowl that will sit on top of the pot without touching the water.
- Cut off the bottom of asparagus spears where they turn light colored and tough. If asparagus is thick (which is how I prefer it), peel bottom 2/3 of each spear with a sharp vegetable peeler.
- Whisk egg yolks in mixing bowl with lemon juice, water, salt and a few grindings of black pepper and set aside.
- Boil asparagus until it's tender but still has some snap, 4 to 6 minutes. Test it by holding a spear by the bottom with tongs held horizontally; it should be limp and bend like a bow toward the floor.
- When it's cooked, use tongs to remove asparagus from water and arrange on warm platter.
- Put bowl of sauce ingredients on top of rapidly boiling water and whisk vigorously until it is very thick and foamy. This will take only 2 to 3 minutes and you will easily be able to sense the point when the sauce becomes custardy and fully cooked.
- Whisk in butter and, when it's incorporated, add tarragon.
- Pour sauce over asparagus, or pass it separately in a serving bowl, and serve right away.