Julie Le Clerc: Chargrilled asparagus with lemon sauce

Picture / Carolyn Elliott

Serves 4

400g fresh asparagus, woody ends snapped off
2 cloves garlic, crushed
1/4 cup olive oil
sea salt and freshly ground black pepper

LEMON SAUCE

100g butter
juice of 2 lemons
1/2 tsp salt
1 egg yolk
1 Tbs milk


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.

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.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.