Lemon Butter Asparagus Appetizer
Robyn Gleason @ Simply Fresh Dinners
This lemon butter asparagus appetizer is simple in presentation but delicious in flavour. By combining simple flavours like lemon and butter, you can create healthy side dishes that will be a hit at dinner time and your kids won't even know they are eating their greens!
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Servings 8
Calories 174 kcal
- 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.
Calories: 174kcalCarbohydrates: 6gProtein: 5gFat: 15gSaturated Fat: 8gCholesterol: 176mgSodium: 255mgPotassium: 291mgFiber: 3gSugar: 2gVitamin A: 1515IUVitamin C: 14.3mgCalcium: 55mgIron: 3.2mg