Take Out Tuesday – Spring is Here

I love Asparagus with fish especially.  This time of year you can see some beautiful fresh in the farmers market or grocery.  This recipe is yummy on its own, but I like to pair it with fish or steak.  Takes a few minute to prepare but it is worth it.  A true splurge!

Steamed Asparagus with Lemon Sauce

1 bunch asparagus, ends cut to tender lengths
1 egg yolk
1 Tbsp. white wine, semi sweet to dry, (Silver Coast – Viognier) 1 Tbsp. grated lemon zest
Juice of one lemon
2 Tbsp. melted butter at room temperature

Place asparagus in steamer over water or chicken stock with salt and pepper to taste.

Mix together all ingredients except the butter and wine. Whisk vigorously over a double boiler and slowly add the butter and wine alternatively until egg is cooked and light yellow. Whisk constantly.

Serve hot asparagus with this sauce poured over immediately after completing. Be careful how long this sauce sits at room temperature, it tends to break after a time.

Garnish with lemon slices or zest curls.

This “sauce” is so close to a hollandaise, but due to adding the wine, I felt I shouldn’t call it that.