Asparagus with Egg and Lemon Sauce
(Asparagi me Avgolemono)

by Daniel Rogov

24 large asparagus, fresh
1 cup avgolemono sauce, hot (recipe follows)
1 Tbsp. olive oil
juice of 1 large lemon
dill, chopped, for garnish

Trim the stems and cook the asparagus in boiling salted water with the lemon juice and oil added, just until tender. Lift out gently with a slotted spoon and let drain.

Pour the avgolemono sauce over the asparagus, sprinkle with the dill and serve at once.

Serves four to six.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.