A delightful dish featuring tender asparagus topped with a rich and creamy lemon butter sauce.
Bring a large pot of salted water to a boil.
Adding salt to the water enhances the flavor of the asparagus.
Add the asparagus to the boiling water and cook until tender, about 3-5 minutes.
Check the asparagus frequently to avoid overcooking.
Remove the asparagus from the pot and transfer to a colander to drain.
You can also place the asparagus in an ice bath to stop the cooking process.
In a small saucepan, melt the butter over low heat.
Use low heat to prevent the butter from browning.
Whisk the egg yolks and lemon juice in a bowl until combined.
Ensure the egg yolks and lemon juice are well blended for a smooth sauce.
Slowly add the melted butter to the egg mixture while whisking continuously.
Adding the butter gradually prevents the sauce from separating.
Season the sauce with salt and pepper to taste.
Taste the sauce as you season to achieve the desired flavor.
Serve the asparagus on a plate and drizzle the sauce over the top.
Garnish with a sprinkle of fresh herbs for added color and flavor.
