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home > recipes > appetizers > asparagi me avgolemono
from Chicago, IL 24 large fresh asparagus 1 tbsp olive oil Juice of 1 large lemon 1 cup avgolemono sauce, hot (recipe follows) Dill, chopped, for garnish Method Trim the stems and cook the asparagus in boiling salted water with the lemon juice and oil added, just until tender. Lift out gently with a slotted spoon and let drain. Pour the avgolemono sauce over the asparagus, sprinkle with the dill and serve at once. Avgolemono Sauce 6 egg yolks Juice of 2 lemons 1 cup warm but not hot chicken or beef stock Salt and pepper to taste Method Beat together the egg yolks and lemon juice and add these to the stock. Over a low flame, stirring constantly, cook until the sauce has thickened. Correct the seasoning with salt and pepper and serve hot. (Yields about 1 cup).

Asparagi me Avgolemono


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keyword: asparagi
keyword: avgolemono
ethnicity: greek
recipes for appetizers
recipes by dave
Email Address:
(posted November 17, 2003)

from Chicago, IL

24 large fresh
asparagus
1 tbsp
olive oil
Juice of 1 large
lemon
1 cup
avgolemono sauce, hot (recipe follows)
Dill, chopped, for garnish

Method
Trim the stems and cook the
asparagus in boiling salted water with the lemon juice and oil added, just until tender.
Lift out gently with a slotted spoon and let
drain. Pour the avgolemono sauce over the asparagus, sprinkle with the dill and serve at once.

Avgolemono Sauce
6
egg yolks
Juice of 2 lemons
1 cup warm but not
hot chicken or beef stock
Salt and pepper to taste

Method
Beat together the egg yolks and lemon juice and add these to the stock. Over a low flame, stirring constantly, cook until the sauce has thickened.
Correct the
seasoning with salt and pepper and serve hot. (Yields about 1 cup).



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