Chargrilled asparagus with lemon sauce

Carolyn Robertson

Asparagus

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

Lemon sauce

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

Directions

1. 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.
2. Serve asparagus hot as a starter with the lemon sauce on the side to dip.
3. 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.
4. Return mixture to the pan and heat very gently, whisking for 1 minute until sauce thickens. Do not boil or the sauce may curdle.
5. Serve asparagus as a starter with sauce on the side.