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2 pounds fresh asparagus 1 tsp finely cut fresh mint
1¼ tsp salt 1 egg yolk, lightly beaten
1 c light cream 1 tsp strained fresh lemon juice
2 T butter ½ tsp ground nutmeg
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Line up the asparagus tips on a chopping board and cut off the ends so
that the spears are the same length. With a small, sharp knife, peel off
the tough outer skin of each spear. At the end, the peel may be as thick as
1/16 inch but it will become paper-thin toward the tip. Divide the spears
into four equal bundles and tie each bundle at both ends with string.In a 4- to 5-quart enameled or stainless-steel casserole, bring 2 quarts of water and 1 tsp of the salt to a boil over high heat. Drop in the asparagus and cook briskly, uncovered, for 8 to 10 minutes, or until the stalks are barely tender and show slight resistance wjen pierced with the point of a small, sharp knife.
With two kitchen forks, lift the bundles out of the water by their strings. Cut off the strings, spread the asparagus on paper towels to drain, then transfer them to a heated platter. Drape loosely with foil to keep the asparagus warm while you prepare the sauce.
In a heavy 6- to 8-inch skillet, combine the cream, butter, mint and the remaining ¼ tsp of salt. Bring to a boil over high heat and, stirring frequently, boil for 5 minutes, or until the cream has reduced to about ¾ of a cup. Then reduce the heat to low. Add about 2 tablespoons of the cream to the egg yolk and mix well. Stirring constantly, gradually pour the mixture into the cream and simmer gently for a minute or so. Do not let the sauce come anywhere near a boil or it will curdle. Stir in the lemon juice, taste for seasoning, and pour the sauce over the asparagus. Sprinkle with nutmeg and serve at once. Serves 4.
