Difficulty: Easy - for beginners
1 1/2 lbs fresh asparagus, tough ends removed
1 Tbs corn starch
2 egg yolks
juice of 1 1/2 lemons
Cook the asparagus in a pan of lightly salted water for 7-10 minutes.
Drain well (reserve 1 c of the liquid) and arrange asparagus in a shallow serving dish.
Blend the cornstarch with the cooled reserved cooking liquid. Return to heat and bring to a gentle boil while stirring constantly. When sauce has thickened slightly, remove it from the heat.
In a bowl, beat together the egg yolks and lemon juice. Gradually stir in the cooled sauce.
Returnmixture to low heat, stirring constantly until the sauce has thickened. Too much heat will result in a curdled sauce, so use low heat.
When sauce has thickened, remove from heat and let it cool slightly. Spoon sauce over asparagus and serve.
This dish may be served warm or cold.