24 large fresh asparagus

1 tbsp olive oil

Juice of 1 large lemon

1 cup avgolemono sauce, hot (recipe follows)

Dill, chopped, for garnish

Method

Trim the stems and cook the asparagus in boiling salted water with the lemon juice and oil added, just until tender.

Lift out gently with a slotted spoon and let drain. Pour the avgolemono sauce over the asparagus, sprinkle with the dill and serve at once.

Avgolemono Sauce

6 egg yolks

Juice of 2 lemons

1 cup warm but not hot chicken or beef stock

Salt and pepper to taste

Method

Beat together the egg yolks and lemon juice and add these to the stock. Over a low flame, stirring constantly, cook until the sauce has thickened.

Correct the seasoning with salt and pepper and serve hot. (Yields about 1 cup).