Lemon Butter Asparagus Appetizer
- 1 lemon
- 6 egg yolks
- 1/2 cup cold water
- 1/2 cup butter melted
- 1/2 tsp sea salt
- pinch cayenne pepper
- 2.25 pounds asparagus trimmed
- 1/2 tbsp chive blossoms snipped fresh chives, or edible flowers
- For lemon sauce, finely shred 1 teaspoon peel from lemon and juice lemon to get 5 teaspoons; set peel and juice aside. In a large heatproof bowl whisk together egg yolks and the 1/2 cup cold water until light and mixture expands four times in size (about 5 minutes). Place bowl over a large saucepan of simmering water (bowl should not touch water) and continue to whisk for 4 minutes. With bowl still over simmering water, use a rubber spatula to scrape sides of bowl and fold mixture until eggs reach 160 degrees F. Remove from heat. Gradually whisk in butter, lemon juice, salt, and cayenne pepper.
- Meanwhile, in a large pot cook asparagus in boiling water for 3 to 4 minutes or until crisp-tender. Drain. Transfer asparagus to a large bowl of ice water to cool. Drain. Serve with lemon sauce. Top with lemon peel and chive blossoms.
- **Important** While beating egg mixture over the simmering water, make sure to use a rubber spatula to scrape the sides of the bowl. Don’t allow egg to cook onto the side of the bowl.
Lemon Butter Asparagus AppetizerToday I’m headed out to the farms to see what wonderful fresh, local produce they have for me today but before I go I wanted to share this delicious lemon butter asparagus appetizer. We’re all gobbling up the fresh, local asparagus as it hits the farmers markets and I just can’t get enough. Asparagus has such a great taste all on it’s own but sometimes it’s nice to add a little something. The zesty lemon butter sauce is a beautiful addition to the asparagus making it a fun side plate to add to any main course and a delicious way of getting those greens in for the whole family to eat! It is not a particularly high-calorie dish, but go easy on the lemon sauce as there is a good amount of butter! You can always decrease the butter should you want something a little less “buttery” but a little bit to eat with the asparagus won’t hurt.
Asparagus Health BenefitsAsparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. Asparagus also contains anti-inflammatory and antioxidant properties and is really good for your digestive tract. Good reasons to try this recipe! Asparagus has high nutritional value because it has virtually no fat, and is very low in calories. Did you know there are only roughly 20 calories per 5 spears?! Even though it’s low in calories, it is packed with vitamins and minerals making it one of my favorite fresh vegetables! This dish does take a little bit of time but you’ll be thrilled with the results. This is a good chance to demonstrate the chemistry aspects of cooking to your kids. The mixture of egg yolks and cold water over heat causes it to expand to 5 times its size – cool! This is a super tasty dish and when you add the edible flowers it dresses it up for an elegant meal. Ok, I’m off to the farm for more goodies. I wonder what I will cook this week….Have a great weekend, everyone. Cheers!
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Recipe courtesy of Simply Fresh Dinners, A partner with Barrie Hill Farms in bringing fresh recipes to your table.
More Asparagus Recipes from Barrie Hill Farms
Garlic Crostini with Asparagus
Asparagus Soup Recipe with Spinach and Garlic