This is a classic way to prepare springtime asparagus. The flavor of Piemontese asparagus approximates the taste of artichokes.
Serves 4
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Ingredients
2 pounds
asparagus, washed and trimmed
1 teaspoon
sugar
Salt
FOR THE SAUCE
3
egg yolks
1 teaspoon
salt
1 teaspoon
sugar
1/2 cup
white wine
1 teaspoon
fresh lemon juice
3 tablespoons
butter
Ingredients
Directions
Directions
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.
FOR THE SAUCE
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.
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hydravellaskin.org
Thanks for the marvelous posting! I certainly enjoyed reading it, you’re a great author.I will be sure to bookmark your blog and will eventually come
back down the road. I want to encourage yourself
to continue your great work, have a nice afternoon!
Wayne
Love your shows !! The way you explain every detail of the cooking process helps to make everything easy to understand. And your trips to Italy makes me want to go there for the food.