WARNING: this recipe takes a few hours to complete - but goes very well with salmon for dinner - or eggs. You can make this the afternoon before dinner

1 1/2 lb of asparagus

1 Tablespoon of cornstarch

2 egg yolks

2 whole lemons

Cook a bundle of asparagus in either an asparagus cooker - or in some boiling water for 7 minutes.  You need to save one cup of the salted water for the lemon broth. Cool one cup of the asparagus water quickly

Blend the cornstarch with one cup of the cooled asparagus water and place in a saute pan. Bring to a boil and cook until the sauce slightly thickens. Remove the pan from the heat for ten minutes.

Beat the egg yolks and stir into the cooled sauce.  Add the juice from the two lemons.  Cook over a low heat and stir quite a bit until the sauce is thick. As soon at it is thick remove from the heat and stir for another minute-- allow to cool.

Stir the cooled lemon sauce and poor over the cooked asparagus-- place in the refrigerator for two hours

This goes well with salmon and the lemon sauce will accompany it quite well