1 egg yolk
1 clove garlic, crushed
2 tbsp. fresh rosemary, chopped
1/3 c. lemon juice
1 c. extra virgin olive oil
Salt and pepper to taste
36 asparagus spears
Zest from 1 lemon

Combine the lemon juice, rosemary, garlic and egg. Whisk in the olive oil in a slow, steady stream, to form a creamy sauce. Season with salt and pepper to taste.

Trim the tough white ends off of asparagus. Bring 1 1/2 gallons of salted water to rolling boil. Blanch the asparagus for about 1 minute or until tender but still bright green. Drain the water from the asparagus and "shock" asparagus in ice water (2 gallons of water and 4 trays of ice) to stop the asparagus from cooking and to preserve the bright green color. Blanch zest for 3 minutes.

Drain asparagus again and pat dry. Arrange 6 spears on each plate and pour vinaigrette over asparagus. Garnish with lemon zest. Serves 6.