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Chargrilled asparagus with lemon sauce

Name: Chargrilled asparagus with lemon sauce
Yield: 4
Ingredients: 400 g Asparagus, woody ends snapped off (Main); 2 cloves Crushed garlic; ¼ cup Olive oil; 100 g Butter; 2 Lemons, freshly juiced; ½ tsp Salt; 1 Egg, yolk; 1 Tbsp Milk

for 4 people

Carolyn Robertson

Julie Le Clerc

Cook, author, food stylist and presenter.

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400 g	Asparagus, woody ends snapped off (Main)
2 cloves	Crushed garlic
¼ cup	Olive oil

100 g	Butter
2	Lemons, freshly juiced
½ tsp	Salt
1	Egg, yolk
1 Tbsp	Milk

Preheat a chargrill pan (or barbecue). Place asparagus spears in bowl with the garlic and olive oil and toss well. Season with salt and pepper and chargrill for 1-2 minutes on each side, turning once during cooking.
Serve asparagus hot as a starter with the lemon sauce on the side to dip.
To make sauce, melt butter with the lemon juice and salt. Mix egg yolk with milk in a bowl, pour melted butter and lemon on to yolks and whisk together.
Return mixture to the pan and heat very gently, whisking for 1 minute until sauce thickens. Do not boil or the sauce may curdle.
Serve asparagus as a starter with sauce on the side.