Asparagus with Avgolemono Sauce

Two weeks ago (yes, I'm aware I didn't post one week ago), I posted a recipe about Chicken and Asparagus.  Asparagus is one of those vegetables that I enjoy, but as I learned to eat them from my father, I prefer cold, with a hollandaise sauce (actually just mayo and Italian dressing).  I spotted this recipe in the Washington Post Food Section and think I might give it a try.

Asparagus With Avgolemono Sauce
Avgolemono is a lusciously silky, brightly citrusy Greek sauce made with egg and lemon juice that can be drizzled liberally over anything from vegetables and poultry to fish. It takes just 5 minutes to whip up, and it’s healthful to boot. Here, it turns simple steamed asparagus into a truly elegant dish.
Make Ahead: The sauce can be refrigerated a day in advance.
Servings: 4 servings

Ingredients

• 1/3 cup no-salt-added chicken broth
• 1 large egg
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon cornstarch
• 1/4 teaspoon salt
• 1 bunch (14 to 16 ounces) asparagus, tough ends trimmed
• 1 tablespoon chopped fresh parsley leaves, for garnish

Directions
Bring about 2 inches of water to a rapid boil in a large pot fitted with a collapsible metal steamer.

Heat the broth in a medium saucepan over medium heat; once it bubbles at the edges, reduce the heat to low.

Whisk the egg in a medium bowl until foamy, then add the lemon juice and cornstarch, whisking until incorporated. Gradually add 2 tablespoons of the hot broth to the egg mixture, constantly whisking to incorporate.

Pour the tempered mixture into the saucepan with the remaining broth (over low heat); cook, stirring constantly for about 3 minutes, to form a lightly thickened sauce. Remove from the heat, stir in the salt and cover to keep warm.

Place the asparagus spears in the steamer basket, cover and steam for 3 to 6 minutes (depending on their thickness), until crisp-tender.

Serve the asparagus drizzled with the sauce and garnished with the parsley leaves.