An absolutely foolproof cream sauce adds a special touch to tender-crisp asparagus spears. It's also excellent with other vegetables, such as broccoli, green beans, sugar snap peas and new potatoes.
- Portion size 8 servings
- 2 lbs asparagus trimmed
- 2 tablespoons butter
- 1 1/4 cup light cream
- 1 egg yolk
- 1 tablespoon finely chopped fresh dill
- 1/4 teaspoon salt
- 1 pinch ground pepper
- 1 1/2 teaspoon lemon juice
Place asparagus upright in bottom of double boiler; pour in enough boiling water to come 2 inches (5 cm) up stalks. Invert double boiler top over spears; bring to boil over high heat and cook just until tender-crisp, 8 to 10 minutes. Transfer to paper towel-lined platter; cover and keep warm.
Meanwhile, in small heavy saucepan, melt butter over medium heat; pour in cream. Increase heat to high and boil hard, stirring constantly, for 4 to 5 minutes or until cream is thick enough to coat wooden spoon and reduced to about 3/4 cup (175 mL). Reduce heat to low.
Mix about 2 tbsp (25 mL) of the hot cream into egg yolk; stir back into remaining cream and cook for 1 to 2 minutes or until sauce has thickened. Remove from heat; stir in dill, salt, pepper and lemon juice. Taste and adjust seasoning, if desired. Remove paper towel from asparagus; pour sauce over, leaving tips exposed.