ASPARAGUS WITH LEMON SAUCE
Tangy lemony asparagus
Provided by barbara lentz
Categories Vegetables
Time 20m
Number Of Ingredients 6
Steps:
- 1. Mix the cornstarch with 1 cup of water. Bring to a boil on stove and let cook until thickened. Remove from heat and let cool.
- 2. Beat the egg yolks with the lemon juice. Place in pan over med heat and whisk in the cooled cornstarch mixture. Heat only until warmed through. Remove from heat and stir in the sugar taste and adjust for salt and pepper
- 3. Cook the asparagus in salted boiling water for about 6 minutes. Drain place on serving dish and drizzle the lemon sauce over them
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