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Asparagus
in Sour Cream Sauce
- 1+1/2
pounds fresh asparagus, trimmed and cooked
- 3/4
cup sour cream
- 2
eggs, slightly beaten
- 1/2
teaspoon lemon juice
- dash
cayenne pepper - to taste
- salt
& white pepper - to taste
- dash
paprika - to taste
Arrange
asparagus in one or two layers in an oven-proof baking dish. Place
in a warm oven about 200 to heat while making sauce.
Set
about 1 inch of water to boiling in the bottom of a double-boiler.
Off heat, in the cold top pan, whisk together the sour cream and
eggs. Place over the boiling water, taking care that the water does
not touch the top pan, and stir in the lemon juice and cayenne.
Cook while whisking until the sauce thickens. Season lightly with
salt and white pepper.
Pour
sauce over the asparagus, sprinkle lightly with paprika, and serve.
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