ASPARAGUS WITH EGG AND LEMON SAUCE

Preparation Method :

• Cook the bundle of asparagus in boiling salted water for 10 minutes.
• Drain well and arrange the asparagus in a serving dish. Reserve the cooking liquid.
• Blend the corn flour with the cooled, reserved cooking liquid and place in a small saucepan.
• Bring to the boil, stirring all the time, and cook over a gentle heat until the sauce thickens slightly. Stir in the sugar, then remove the saucepan from the heat and allow to cool slightly.
• Beat the egg yolks thoroughly with the lemon juice and stir gradually into the cooled sauce. Cook over a very low heat, stirring all the time, until the sauce is fairly thick.
• Remove the pan from the heat and continue stirring for 1 minute. Taste and add salt or sugar as necessary. Allow the sauce to cool slightly.
• Stir the cooled sauce, then pour a little over the asparagus. Cover and chill for at least 2 hours before serving with the rest of the sauce.