Low Carbohydrate Side-Dishes Recipes - Asparagus with Lemon Sauce Recipe

Ingredients

Serve 4

• 675g/1 1/2 lb asparagus, tough ends removed, and tied in a bundle

• 15m/1 tbsp corn flour (cornstarch)

• 2 egg yolks

• juice of 1 1/2 lemons

• salt

---

Method:

1. Cook the asparagus in a pan of salted boiling water for 8 minutes. Drain well and arrange in a serving dish. Reserve 200ml/7fl oz/scant 1 cup of the cooking liquid.

2. In a small bowl, blend the corn flour with the cooled, reserved cooking liquid, then pour into a small pan. Bring the mixture to the boil, stirring, and cook over a gentle heat until the sauce thickens slightly. Remove the pan from the heat and set aside to cool for a few minutes.

3. In a bowl, beat the egg yolks with the lemon juice, then gradually stir the mixture into the cooled sauce. Cook over a very low heat, stirring constantly, until the sauce is fairly thick. Do not overheat.

4. As soon as the sauce has thickened, remove the pan from the heat and continue stirring for 1 minute. Taste and add a little salt if necessary. Allow the sauce to cool slightly.

5. Once cooled, stir the sauce, then pour a little over the asparagus. Cover the dish with clear film (plastic wrap) and chill for at least 2 hours before serving with the rest of the sauce handed separately.

VARIATIONS: This sauce goes very well with all sorts of young vegetables, such as baby leeks and green beans.

Note: This Sophisticated Dish is higher in carbohydrate than a simple green salad but it makes a wonderful vegetable accompaniment for a special dinner.