Asparagus is a hit or miss with my family. They’ll eat it but it has to be prepared right. It has to have some type of sauce drizzled over it. Their favorite is Lemon Sauce. This sauce recipe was original meant for fish dishes…however…if you just prepare the sauce and drizzle that over the steam asparagus…it’s delicious! Try it over broccoli and cauliflower too!
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Lemon Sauce Recipe
2 egg yolks
1 Tbsp. water
1 Tbsp. butter
1 Tbsp. all-purpose flour
3/4 c. chicken broth
2 Tbsp. lemon juice
Mix egg yolks with water in a glass measuring cup, set aside. In a small saucepan melt butter over medium heat. Stir in all-purpose flour until blended. Gradually stir in the chicken broth and lemon juice. Simmer over medium heat, stirring often until the sauce has started to thicken. Remove saucepan from heat.
Pour a little bit of the hot sauce into the measuring cup containing the egg yolks. Stir. Slowly pour the egg yolk mixture into the saucepan. You want to warm-up the egg yolks before incorporating them into the sauce to prevent lumps. Place back onto the stove-top burner over low-medium heat, stirring occasionally until the sauce has thickened. Turn the heat down to warm.
Spoon the lemon sauce over the asparagus right before serving.
Notes: You can use fresh or bottled lemon juice…just don’t use immitation-flavored lemon juice. Make sure the egg yolks are warmed-up (using the method above) before adding them into the sauce. This sauce only takes a few minutes to make…so great for those busy weeknights! Try it on all kinds of different vegetables: cauliflower, broccoli, asparagus or drizzled over a baked potato. Equally as delicious on fish or drizzled over chicken.