2 lbs. asparagus
1 c. light cream
2 tbsp. butter
1 tsp. finely chopped fresh mint leaves
1/4 tsp. salt
1 egg yolk, lightly beaten
1 tsp. fresh lemon juice
1/2 tsp. freshly grated nutmeg

This is a beautiful vegetable dish for special holiday meals or when company is coming.

Line up the asparagus tips and cut off the ends so they are the same length. Steam asparagus until stalks are barely tender. Put them on a platter covered with foil to keep warm.

In a heavy skillet, combine the cream, butter, mint and salt. Bring to a boil over high heat and stirring frequently, boil about 5 minutes or until cream mixture has reduced to about 3/4 cup. Turn heat to low.

Mix about 2 tablespoons of cream mixture with the egg yolk. Stirring constantly, slowly pour the egg yolk mixture into the cream mixture and simmer it for 1 or 2 minutes. Do not allow the sauce to come close to a boil or it will curdle.

Stir in the lemon juice. Taste for seasoning, adding more salt, if necessary and sprinkle with nutmeg. Serve at once, presenting the sauce separately.