Asparagus with Lemon Cream Sauce

This is one of my "fancy" recipes for a dinner party or Thanksgiving.

Ingredients

• 2 lbs. asparagus
• 1 cup light cream
• 2 tbl butter
• at least 1 tsp. chopped fresh mint
• 1/4 tsp. salt
• 1 egg yolk, lightly beaten
• 1 tsp. lemon juice
• 1/2 teaspoon nutmeg

1.  Trim asparagus and put in large pan with enough water to barely cover.  Cook for 20 minutes or so, or until asparagus is tender.
2. In saucepan, combine cream, butter, mint, and pinch of salt.  Bring to boil and reduce until thickened.  Turn heat to low.
3. Mix a little of the cream mix with the beaten egg separately to temper.
4. Add creamed egg to sauce and DO NOT BOIL.
5. Add lemon juice, nutmeg, and salt & pepper to taste.
6. Pour cream sauce on asparagus at last minute before serving.