Lemon Cheese Sauce Helps Make a Meal of Simple Asparagus

It’s difficult to improve upon fresh asparagus, blanched until bright green then drizzled with lemon. But making a main course of the vegetable calls for dressing it in something more substantial, such as this light lemon and cheese sauce.

ASPARAGUS WITH LEMON AND CHEESE

1 pound asparagus

2 lemons

2 tablespoons olive oil

1 large clove garlic, crushed

1 cup vegetable broth

1/2 cup dry white wine

2 egg yolks, lightly beaten

1/4 cup freshly grated Parmesan cheese

1/4 cup minced parsley

Salt

Freshly ground black pepper

8 ounces fresh pasta, cooked or 2 cups freshly cooked rice

Peel asparagus with vegetable peeler to remove tough outer stems. Squeeze juice of 1 lemon into dish large enough to hold asparagus. Roll asparagus in lemon juice.

Heat olive oil in large skillet over low heat. Saute garlic until lightly golden. Add vegetable broth and white wine and bring to simmer.

Add asparagus and cook just until bright green, about 3 minutes. Remove asparagus to chopping board and cut in bite-size pieces. Simmer broth few minutes longer. Mix together juice of remaining lemon and egg yolks, then stir into broth. When smooth and thickened, return asparagus to skillet. Stir in Parmesan cheese and parsley. Season to taste with salt and pepper. Serve immediately over hot pasta. Makes 4 servings.