Asparagus with Garden Sauce Recipe
Asparagus with Garden Sauce
Flavors of France
Total time: 30 to 60 minutes

Prep. time: 20 minutes
Cooking time: 20 minutes

Difficulty: Easy
Chef's Note

In spa cuisine, egg yolks are often used to thicken sauces. The whites can be used to make desserts; they freeze very well. Store them in small containers, making a note of how many whites are in each.

For 4 servings

- 500 g (18 oz.) Asparagus, (300 g cultivated, 200 g wild or 500 g any green asparagus)
- 50 g (2 oz.) cucumber
- 50 g (2 oz.) tomato
- 1 small container of plain yogurt low in fat
- 1 soft-boiled egg
- Salt and pepper
- 1 tsp. lemon juice
- 1/2 tsp. Dijon mustard
- Chives
  1. Wash and peel the cultivated asparagus. Cook for 20 minutes in boiling salted water with the wild asparagus.
  2. For the sauce, cut the tomato and cucumber into small dice. 
  3. Soft boil the egg. Combine the egg yolk, mustard, lemon juice, salt and pepper. Blend in the yogurt, then the vegetables. 
  4. Arrange the asparagus on plates, top with the sauce and sprinkle with chives. 
More recipe ideas

Thanks to the Contrexéville hot springs for their kind collaboration.

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