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DINING IN THE HOLY LAND - 2000 YEARS AGO
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Asparagus with Egg and Lemon Sauce
A Greek dish known as Asparagi me Avgolemono
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24 large asparagus, fresh
1 cup avgolemono sauce, hot (recipe follows)
1 Tbsp. olive oil
juice of 1 large lemon
dill, chopped, for garnish
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Trim the stems and cook the asparagus in boiling salted water with the lemon juice and oil added, just until tender. Lift out gently with a slotted spoon and let drain. Pour the avgolemono sauce over the asparagus, sprinkle with the dill and serve at once.
Avgolemono Sauce
6 egg yolks
juice of 2 lemons
1 cup chicken or beef stock
salt and pepper to taste
Beat together the egg yolks and lemon juice and add these to the stock. Cook over a low flame, stirring constantly until the sauce has thickened. Season with salt and pepper and serve hot (yields about one cup). Note: This sauce can also be put to good use in soups, in fish and lamb dishes and with salads.
Back to Dining in the Holy Land
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