Asparagus a la Parisienne

In the 19th century, Argenteuil asparagus won every contest for fine produce. Here is a classic recipe that makes the most of the vegetable's delicate flavor.

21 oz. large white asparagus

2 egg yolks
3 Charles Gervais petits suisses (or a total of about 3.25 oz. of any creamy yogurt)
3 oz. vegetable oil
juice of 1 lemon 
1 pinch chopped chervil

Place the tied bunch of asparagus in salted, boiling water (tips upward, emerging from the water) for 20 minutes. Drain, let cool, then pat dry with a dish towel.

In a bowl, mix the egg yolks and yogurt. Salt and pepper to taste. Add the oil a little at a time, beating vigorously after each dose. Mix in the lemon juice to thin the sauce; add the chervil.

This recipe was published in Cuisinière Parisienne by Sonia Ezgulian (Stéphane Bachès).