Asparagus with Butter Sauce

Ingredients

• 2 kg asparagus
• 50 g Heavy cream
• 150 g butter
• 2 egg yolks
• 1 bunch tarragon
• 1 tbsp Lemon Juice
• Salt
• Pepper

Instructions

1. 1.

   Wash, peel, trim the woody ends of the asparagus, bundle them and simmer in salted water for about 20 minutes. Remove and drain well. Melt the butter for the sauce. Whip the cream until stiff. In a double boiler, whisk the egg yolks with lemon juice, salt, and pepper until creamy.

2. 2.

   Remove from the double boiler, slowly fold in the melted butter, then stir in the whipped cream. Set aside two tarragon sprigs, finely chop the rest and fold into the sauce. Plate the asparagus with the sauce and remaining tarragon.