Asparagus with Lemon Sauce
- 1 tablespoon(s) cornstarch
- 2 egg yolks
- 1 ½ pound(s) asparagus
- 1 cup(s) cooking liquid from prepared asparagus
- salt to taste
- 4 tablespoon(s) lemon juice - fresh
Steamed Asparagus Wash asparagus under cold running water. To prepare young, tender asparagus, simply trim off the bottom ends of the stalks where the green color fades, but do not remove the top spears. To prepare larger or tougher spears, simply cut off the tough woody ends (do not re...