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Ingredients
- 2 x - 3 pounds fresh asparagus
- 2 c. water
- 2 tsp salt
- 1 x and 1/4 c. light cream
- 3 Tbsp. butter
- 2 tsp fresh mint, minced
- 1 x egg yolk, beaten
- 2 tsp lemon juice
- 1/2 tsp fresh grnd nutmeg
Directions
- Snap the tough ends off each asparagus spear. Bring 2 c. of water and 1 teaspoon salt to a boil and blanch the spears till crisp tender. Meanwhile, combine cream, butter, mint and 1 teaspoon of salt and slowly bring to a boil for 5 min, reduce heat. Add in egg yolk, lemon juice and nutmeg and stir constantly. Don't allow to boil. Drain water from asparagus and place on a platter, pour sauce over the asparagus and serve.
- Chefs Notes: Use fat-free Half and Half in place of the cream and your favorite egg substitute.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 541g | |
| Calories 314 | |
| Calories from Fat 307 | 98% |
| Total Fat 34.96g | 44% |
| Saturated Fat 22.17g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 4916mg | 205% |
| Potassium 35mg | 1% |
| Total Carbs 1.58g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.58g | 0% |
| Protein 0.52g | 1% |
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