Asparagus with Asparagus Sauce from The Cooking of South West France by Paula Wolfert
This recipe was inspired by an asparagus sauce served with grilled duck foie gras that I ate in Michel Guérard’s restaurant at Eugénie-les-Bains. Guérard’s sauce was made with lukewarm...
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Ingredients
- 2 bunches of fat, fresh green asparagus, about 30 to 36 spears
- 8 tablespoons (1 stick) unsalted butter, cut into small pieces (see Note below)
- Coarse kosher salt and freshly ground pepper
- Juice of ½ lemon
- Pinch of sugar
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