Instructions: Snap the tough ends off each asparagus spear. Bring 2 cups of water and 1 tsp. salt to a boil and blanch the spears until crisp tender. Meanwhile, combine cream, butter, mint and 1 tsp. of salt and slowly bring to a boil for 5 minutes, reduce heat. Add egg yolk, lemon juice and nutmeg and stir constantly. Do not allow to boil. Drain water from asparagus and place on a platter, pour sauce over the asparagus and serve.

Chefs Notes: Use fat-free Half and Half in place of the cream and your favorite egg substitute.

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