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Asparagus with Lemon Chervil Dressing Juice of 2 lemons2 Tablespoons chopped chervil 1 Tablespoon fresh Italian parsley 1 large egg yolk 2/3 cup olive oil 2 pounds tender young asparagus Fresh ground pepper to taste Mix together the lemon juice, chervil, and egg yolk in a small bowl. Gradually whisk in the oil until the mixture is creamy and smooth. Cover and chill. Let stand for 3-5 minutes. Trim the asparagus of any fibrous ends and steam it in a vegetable-steamer over simmering water until it is crisp-tender and turns a bright emerald green, no more than 5 minutes. Remove to a colander and place under cold running water until it is cool. Drain the asparagus and chill it until serving time. Arrange asparagus spears on a salad plate and drizzle a small amount of dressing over them. |
