Asparagus with Hot Lemon Sauce

Asparagus with Hot Lemon Sauce

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Servings: 8
Calories: 55


  • 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


  • 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
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