| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Asparagus |
| 3 |
|
Egg yolks |
| 2 |
tb |
Lemon juice |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Butter or margarine |
| 1 |
ts |
Grated orange peel |
| 3 |
tb |
Orange juice |
INSTRUCTIONS
Snap tough ends from asparagus and discard. Place asparagus in 1 inch water
in large skillet, bring to boil, reduce heat, cover and simmer until
tender, 5 to 8 minutes. Blend egg yolks, lemon juice and salt in saucepan
or top of double boiler. Add half of butter and stir constantly over low
heat or boiling water until butter melts. Add remaining butter and continue
stirring until it melts and sauce thickens. Stir in orange peel and juice.
Drain asparagus and serve topped with sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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