Categories: Vegetables- Asparagus

Ingredients

• 1 lemon
• 5 egg yolks
• 1/2 cup butter, melted
• 1 tsp. sea salt
• Pinch cayenne pepper
• 2 1/4 lb. asparagus, trimmed
• Edible flowers

Directions

1. For the Lemon Sauce, remove 1 tsp. zest and squeeze 5 tsp. juice from lemon. In a large heatproof bowl whisk together egg yolks and 1/2 cup cold water until mixture lightens and minutes.quadruples in size, about 5 minutes. Place bowl over a large saucepan of simmering water (bowl should not touch water). Continue to whisk until sauce becomes thick and glossy, about 4 minutes. Using a rubber spatula, scrape sides of bowl and fold sauce until a thermometer registers 160 degrees. Remove from heat. Gradually whisk in lemon juice, butter, salt and cayenne pepper until combined.

2. Meanwhile, in a large pot cook asparagus in boiling water 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 zest and edible flowers.

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