Asparagus Sauce for Lamb Cutlets

Ingredients

• 1 bunch young asparagus (tender points only)
• salt and water
• 1/2 pint thickened veal gravy
• 2 whole egg yolks
• 1 small dessertspoonful lemon-juice
• salt, cayenne, or white pepper

Instructions

1. Wash the tender asparagus points well and drain them.
2. Cut into half-inch lengths or into the size of peas.
3. Bring plenty of salted water to a boil and add the asparagus.
4. Cook until quite tender, about ten to fifteen minutes; longer if not tender after that time.
5. Turn the cooked asparagus into a hot strainer and drain the water thoroughly.
6. If using veal gravy base: mix half a pint of thickened veal gravy with the yolks of two eggs, and season well with salt and cayenne, or white pepper.
7. If using butter base: warm half a pint of good melted butter with a small dessertspoonful of lemon-juice and season with salt and white pepper.
8. At the instant of serving, combine the drained asparagus with your chosen sauce base.
9. Serve at once without reboiling or prolonged standing.