For the next couple of weeks I am going to give you recipes for asparagus.

Since this is the season to find fresh asparagus, inexpensively in stores, Or if you are lucky enough to have your own, it makes sense to showcase this versatile and delicious veggie.
The following recipe is simple and tasty.
When buying asparagus, look for bundles of uniform size for even cooking. And look for spears with tightly closed spear tips.. If not using immediately, store the spears in the refrigerator standing upright in a jar of water at the bottom.

1 stick unsalted butter
1/2 cup panko bread crumbs
1 Tbsp. olive oil
salt and pepper to taste
1 lb. asparagus, trimmed
1/3 cup cold heavy cream
3 egg yolks, slightly beaten
3-4 Tbsp. low-sodium chicken broth
1 Tbsp. fresh lemon juice
1/2 tsp. chopped fresh tarragon (optional)
Cayenne pepper to taste (optional)


Melt butter in a small saucepan over medium-low heat, skimming off and discarding milk solids that rise to the top. Let cool.
Toast the panko crumbs in olive oil in a nonstick skillet over medium heat until golden. Season with salt and pepper. Set aside.
Blanch asparagus in a pan of boiling salted water until crisp-tender, 3-4 minutes. (According to how fresh the asparagus is, it could take less time.) Drain the asparagus and pat dry, then transfer to a serving dish.
Whip the cream in a cold bowl until medium-stiff peaks. Chill.
Heat egg yolks, broth and lemon juice in a saucepan over low heat, whisking constantly until eggs begin to thicken, and a thermometer registers 165 degrees- about 5 minutes. Off the heat, slowly whisk in the clarified butter then fold in the whipped cream. Stir in tarragon and season sauce with salt and cayenne. Serve asparagus with the sauce on the side and top with bread crumbs.

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