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.