Fresh Asparagus with Lemon Cream Sauce
Ingredients: 2 pounds fresh asparagus 1 cup light cream 2 Tbsp. butter 1 tsp. salt 1 tsp. fresh mint, chopped 1 egg yolk, lightly beaten 1 tsp. lemon juice One quarter tsp. ground nutmeg Directions: Gently break tough ends off each asparagus spear. Steam until crisp tender and place on a platter. In a saucepan, combine cream, butter, salt, and mint together and bring to a boil. Stirring constantly, let mixture boil for about 5 minutes so it can reduce. Reduce heat to low. When mixture has cooled down some, add egg and lemon juice and mix well. Continue to cook over low heat for about 10 minutes to make sure egg yolk cooks. Pour over asparagus and sprinkle with nutmeg. Serve immediately. Steve Boodram --~--~---------~--~----~------------~-------~--~----~ You received this message because you are subscribed to the Google Groups "Deaf-Blind Inspirational Life Group" group. To post to this group, send email to [email protected] To unsubscribe from this group, send email to [EMAIL PROTECTED] For more options, visit this group at http://groups.google.com/group/DBILG?hl=en -~----------~----~----~----~------~----~------~--~---
