400g fresh asparagus, woody ends snapped off 2 cloves garlic, crushed 1/4 cup olive oil sea salt and freshly ground black pepper
LEMON SAUCE
100g butter juice of 2 lemons 1/2 tsp salt 1 egg yolk 1 Tbs milk
1. Preheat a chargrill pan (or barbecue). Place asparagus spears in bowl with the garlic and olive oiland toss well. Season with salt and pepper and chargrill for 1-2 minutes on each side, turning once during cooking.
2. Serve asparagus hot as a starter with the lemon sauce on the side to dip.
To make sauce, melt butter with the lemon juice and salt. Mix egg yolk with milk in a bowl, pour melted butter and lemon on to yolks and whisk together.
4. Return mixture to the pan and heat very gently, whisking for 1 minute until sauce thickens. Do not boil or the sauce may curdle.
5. Serve asparagus as a starter with sauce on the side.
* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.
