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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Snap tough ends from asparagus and discard. Place asparagus in 1 inch water
in large skillet, bring to boil, reduce heat, cover and simmer until
tender, 5 to 8 minutes. Blend egg yolks, lemon juice and salt in saucepan
or top of double boiler. Add half of butter and stir constantly over low
heat or boiling water until butter melts. Add remaining butter and continue
stirring until it melts and sauce thickens. Stir in orange peel and juice.
Drain asparagus and serve topped with sauce.
| Ingredients:
2 Pound(s) Asparagus
3 Egg yolks
2 Tablespoon(s) Asparagus; Fresh, Any Color
1/4 Teaspoon(s) FUSILLI PASTA (SPIRALS)
1/2 Cup(s) Butter or margarine
1 Teaspoon(s) Grated orange peel
3 Tablespoon(s) Fat asparagus spears washed and trimmed (See NOTE) |
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