SERVES 4 (FIRST COURSE)
-657g/1|2 lb asparagus, tough ends removed, and tied in a bundle;
-15ml/1 tbsp cornflour (cornstarch);
-10ml/2 tsp unrefined sugar or rapadura;
-2 egg yolks;
-juice of 1/1|2 lemons;
-sea salt;
1. Cook the asparagus in boiling salted water for 7-10 minutes. Drain well (reserving 200ml/7fl oz/scant 1 cup of the cooking liquid) and arrange in a serving dish. Set aside.
2. Blend the cornflour with the cooled, reserved liquid and place in a small pan. Bring to the boil, stirring constantly with a wooden spoon, then cook gently until the sauce thickens slightly. Stir in the sugar, the remove from the heat and allow to cool slightly.
3. Beat the egs yplks thoroughlt with the lemon juice and stir gradually into the cooled sauce.
4. Cook the sauce over a very low heat, stirring all the time, until it thickens. Be careful not to overheat the sauce or it may cuddle.
5. Once the sauce has thickened, remove the pan from the heat and continue stirring for 1 minute.
6. Season with salt or sugar if necessary, then allow the sauce to cool slightly.
7. Stir the cooled lemon sauce, then pour a little over the asparangus. Cover and chill fo at least 2 hours before serving accompanied by the rest of the lemon sauce.
Nutritional info per portion: Energy 96kcal/399 kj; Protein 6.4g; Carbohydrate 9.4g of which sugar 5.8g, Fat 3.8g of which saturate 1g, Cholesterol 101mg, Calcium 59mg, Fibre 2.9g, Sodium 8mg.