Ingredients
Method
- 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.