Asparagus with Egg and Lemon Sauce
A Greek dish known as Asparagi me Avgolemono
by Daniel Rogov
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.
Beat together the egg yolks and lemon juice and add these to the stock. Cook over a low flame, stirring constantly until the sauce has thickened. Season with salt and pepper and serve hot (yields about one cup). Note: This sauce can also be put to good use in soups, in fish and lamb dishes and with salads.
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.
Source: Israeli Foreign Ministry and Rogov's Ramblings. Reprinted with permission.