Asparagus With Avgolemono Sauce 4.000

Goran Kosanovic for The Washington Post

Nourish Apr 6, 2017

Avgolemono is a lusciously silky, brightly citrusy Greek sauce made with egg and lemon juice that can be drizzled liberally over anything from vegetables and poultry to fish. It takes just 5 minutes to whip up, and it’s healthful to boot.

Here, it turns simple steamed asparagus into a truly elegant dish.

Make Ahead: The sauce can be refrigerated a day in advance.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1/3 cup no-salt-added chicken broth
  • 1 large egg
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 1 bunch (14 to 16 ounces) asparagus, tough ends trimmed
  • 1 tablespoon chopped fresh parsley leaves, for garnish

Directions

Bring about 2 inches of water to a rapid boil in a large pot fitted with a collapsible metal steamer.

Heat the broth in a medium saucepan over medium heat; once it bubbles at the edges, reduce the heat to low.

Whisk the egg in a medium bowl until foamy, then add the lemon juice and cornstarch, whisking until incorporated. Gradually add 2 tablespoons of the hot broth to the egg mixture, constantly whisking to incorporate.

Pour the tempered mixture into the saucepan with the remaining broth (over low heat); cook, stirring constantly for about 3 minutes, to form a lightly thickened sauce. Remove from the heat, stir in the salt and cover to keep warm.

Place the asparagus spears in the steamer basket, cover and steam for 3 to 6 minutes (depending on their thickness), until crisp-tender.

Serve the asparagus drizzled with the sauce and garnished with the parsley leaves.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Kara Elder.

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