fareshare.net

1 T butter

.75 c buttermilk -- (divided)

1 T cornstarch

.5 t salt

1 dash Cayenne pepper

1 large egg

1T fresh lemon juice -- or orange juice

Melt the butter in a small saucepan over low heat. Cook, swirling the pan,

until the butter turns golden, usually about a minute. Pour the melted

butter into a small bowl and set aside.

In a medium saucepan, whisk 1/4 cup of the buttermilk with the cornstarch,

salt, and cayenne pepper until smooth.

Lightly beat the egg, adding just a bit of the sauce to temper it, then

whisk the egg into the cornstarch mixture along with the remaining 1/2 cup

of buttermilk.

Set the saucepan over medium-low heat and cook, stirring constantly, until

the mixture comes to a simmer. Cook, whisking, 30 seconds more.

Remove the saucepan from the heat and whisk in the lemon or orange juice

and the reserved butter.

Serve warm over cooked, steamed or roasted asparagus or on the side in a

sauce dish or gravy boat.

Preparing Fresh Asparagus:

For 4 servings, buy about 1/2 pound of fresh asparagus.

Select spears with tightly closed tips because they are the freshest.

To store before cooking, make sure to stand the spears tip-ends up. You can

maintain the freshness of the asparagus by storing it tips-up in 1 or 2

inches of water with a plastic bag over the top of the vegetable. Don't

store fresh asparagus for more than 4 days, though, or it will wither.

To prepare, rinse the asparagus spears and snap off the stem ends. The

stalks will naturally break at the point where they begin to get tough.

To Boil Fresh Asparagus:

Bring a wide pan of lightly salted water to a boil. Add the asparagus

spears and cook until just tender, about 5 minutes. Drain and serve on a

platter.

To Steam Fresh Asparagus:

Place the spears in a large steamer over simmering water.

Cover and steam for about 5 minutes, or until tender.

To Roast Fresh Asparagus:

Toss the fresh spears with about one tablespoon of olive oil and season

with a bit of salt and pepper. Place the oil-coated spears on a large

baking sheet, and roast in a 450-F degree oven until tender and lightly

browned.

Toss the spears at least once while roasting, and cook for 10 or 15

minutes.

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