| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 bunches medium asparagus (about 2 pounds), ends trimmed
- 10 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 large egg in its shell
- 1 small clove garlic
- Juice of 1 lemon
- 2 tablespoons freshly grated parmesan cheese, plus more for topping
- 1 teaspoon dijon mustard
- 1/2 teaspoon black peppercorns, crushed
Instructions
- Preheat the broiler. Toss the asparagus with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet; spread in a single layer. Broil, stirring occasionally, until tender, 4 to 6 minutes. Let cool slightly.
- Bring a saucepan of water to a boil. Add the egg and reduce the heat; simmer 5 minutes. Drain and transfer to a bowl of ice water.
- Peel the egg and transfer to a blender. Add the garlic, lemon juice, parmesan and mustard and puree until smooth. With the machine running, drizzle in the remaining 8 tablespoons olive oil and blend until thick and creamy. Stir in the crushed peppercorns. Spoon the lemon-pepper sauce over the asparagus and top with more parmesan.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 259 |
| Total Fat | 24 g |
| Saturated Fat | 4 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 33 mg |
| Sodium | 458 mg |