Asparagus with Lemon Sabayon

Start to Finish: 20 minutes  

3      egg yolks
1/4   cup cold water
2      tablespoons unsalted butter, melted
1      tablespoon lemon juice
1/4   teaspoon sea salt
Dash cayenne pepper
1-1/2 pounds asparagus, trimmed

In a large bowl whisk the egg yolks and water until 4 to 5 times original volume. Place the bowl over a pan of simmering water and continue to whisk constantly until thickened and foamy (mixture will be light yellow in color), about 2 to 3 minutes.

Remove from heat. Slowly whisk in the butter, lemon juice, salt, and cayenne. Pour through a sieve lined with 100% cotton cheesecloth; set aside.

Cook asparagus in a large pot of boiling water for 3 to 4 minutes or until crisp-tender. Drain; arrange on a platter. Serve with sauce. Makes 4 to 6 servings.