Asparagus with Hot Lemon Sauce
Ingredients
- 50 heads asparagus
- 8 1/2 floz milk
- 1 small lettuce
- 1 small onion
- 1 bay leaf
- 1 sprig of thyme salt
- 2 tbsp lemon juice
- 1/4 pt water
- 1 bay leaf
- 1 sprig of thyme
- salt and pepper
for the garnish
- chopped parsley
- cucumber strips
Instructions
- Prepare the asparagus heads and tie them into bundles.
- Put the milk into a deep saucepan or asparagus pan.
- Shred the lettuce finely and skin and chop the onion.
- Add to the pan with the bay leaf, thyme, and a little salt.
- Bring the milk to the boil and put in the asparagus.
- Simmer gently for about 15 minutes or until the asparagus is tender.
- Remove from the pan and trim off all the inedible parts of the stalks. Untie, and keep the asparagus warm.
- Strain the milk.
- Melt the butter in a small clean saucepan, stir in the flour, and cook gently for 1 minute.
- Draw off the heat and gradually stir in the strained milk.
- Return to the heat and stir all the time until the sauce thickens.
- Cool slightly, beat the egg until liquid, and stir it into the sauce.
- Season to taste, and add the lemon juice.
- Arrange the slices of fried or toasted bread on a warmed serving dish, and pile the asparagus on them.
- Coat with the sauce and garnish with chopped parsley and cucumber strips.
Calories: 55 kcal
Carbohydrates: 9 g
Protein: 4 g
Fat: 1g
Saturated Fat: 1 g
Cholesterol: 3 mg
Sodium: 24 mg
Potassium: 364 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 1159 IU
Vitamin C: 10 mg
Calcium: 77 mg
Iron: 3 mg