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Asparagus Piedmont Style

This is a classic way to prepare springtime asparagus. The flavor of Piemontese asparagus approximates the taste of artichokes.

Serves 4


2 pounds asparagus, washed and trimmed

1 teaspoon sugar



3 egg yolks

1 teaspoon salt

1 teaspoon sugar

1/2 cup white wine

1 teaspoon fresh lemon juice

3 tablespoons butter



Fill a large sauté pan with water and bring to a boil.  Add the sugar and salt and stir in.  Add the asparagus and cook over medium high heat until they are fork tender.

Drain them and set them aside on a platter.

In the top of a double boiler off the heat, whisk the egg yolks with the salt and sugar.  Place the mixture over the base of the double boiler filled with water.  Turn heat to medium and whisk and cook egg mixture over medium heat until all is smooth; whisk in the lemon juice and wine.  Whisk in the butter.

Pour the sauce over the asparagus and serve hot.

This recipe is featured on show 2422 - Piedmont Food: Easy, Elegant and Classic.


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