Asparagus Goldenrod
Ingredients
1 lb. fresh or frozen asparagus spears
1 Tbsp. butter or margarine
1 Tbsp. flour
1 tsp. grated lemon rind
1/8 tsp. salt
1/8 tsp. pepper
3/4 C. 1% milk
3 large egg whites
2 large egg yolks
1/8 tsp. salt
1/8 tsp. ground allspice
Cooking Instructions
In a large saucepan, bring 1/2″ of water to a boil over high heat. Add fresh asparagus. Lower the heat and simmer, covered, for 4 to 8 minutes or until crisp-tender. (Or, cook frozen asparagus according to package directions.) Drain; arrange asparagus in a 9″ round baking dish. Preheat the oven to 350. In the same saucepan, melt the butter over moderate heat. Whisk in flour, lemon rind, 1/8 tsp. salt, and pepper. Cook for 1 minute or until bubbly. Add milk. Cook, whisking constantly, until mixture starts to thicken. Cook and whisk for 2 minutes or until thickened. Pour over asparagus. In a clean large bowl, with electric mixer on HIGH, beat the egg whites until stiff peaks form; set aside. In a small bowl, with electric mixer on HIGH, beat egg yolks, 1/8 tsp. salt, and allspice for 3 minutes or until light yellow and thickened. Fold into beaten egg whites. Gently spoon over sauce and asparagus. Bake for 15 minutes or until egg mixture is golden. Serves 4.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)