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ASPARAGUS WITH LEMON SAUCE




Source of Recipe


Recipe du Jour - e-mail
Exchanges
Yield: 6 servings.

1 1/2 pounds asparagus spears
1 egg -- beaten
1/3 cup butter or margarine
2 teaspoons sugar
1/2 teaspoon cornstarch
1/4 cup fresh lemon juice
2 teaspoons grated lemon peel

Snap off tough ends of asparagus. Remove scales with knife or vegetable peeler, if desired. Cook asparagus, covered, in a small amount of boiling water 6 to 8 minutes or until crisp-tender; drain. Arrange in serving dish.

Combine egg, butter, sugar, and cornstarch in top of double boiler; bring water to a boil. Cook 3 minutes or until butter melts and mixture begins to thicken. Add lemon juice; cook, stirring constantly, an additional 2 to 3
minutes or until slightly thickened. Pour over asparagus. Sprinkle with lemon peel.

Per Serving: 124 Calories; 11g Fat (76.1% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 115mg Sodium. +++++ Exchanges: 1/2 Vegetable; 2 Fat.