Asparagus With Lemon Egg Sauce (Asparagi In Salsa) Recipe

• 3 lb asparagus spears tough ends snapped off
• 3 x Large eggs
• 1 x lemon juiced Salt to taste Freshly-grnd black pepper to taste
• 6 Tbsp. extra-virgin extra virgin olive oil

1. Fill a large frying pan or possibly skillet, large sufficient to hold the asparagus, two-thirds full with water and bring to a boil.
2. Add in 3 Tbsp.
3. salt and the asparagus.
4. Cover the pan to return the water to a boil, then cook, uncovered, till the asparagus spears are tender but still bright green, about 7 min.
5. Drain and set on a kitchen towel or possibly paper towel to dry.
6. Fill a medium saucepan half-full with water and bring to a simmer.
7. In a medium, heat-proof bowl, combine the Large eggs, lemon juice, and salt and pepper to taste and whisk till the mix is pale.
8. Slowly whisk in the oil to emulsify.
9. Place the bowl over the simmering water and, whisking constantly, cook the sauce over the water bath till it thickens.
10. Serve the asparagus spears and sauce so which guests may dip the spears in the sauce and eat with fingers.
11. This recipe yields 6 servings.

eggs, lemon juiced salt, extravirgin extra virgin olive oil

Taken from cookeatshare.com/recipes/asparagus-with-lemon-egg-sauce-asparagi-in-salsa-71175 (may not work)