Ingredients & Directions
1 (10 ¾ oz.) can cream of asparagus soup 3 egg yolks 2 tablespoons lemon juice ½ cup butter, melted In a blender, combine all ingredients except butter. Cover, blend on high speed for a few seconds. With blender still on, remove cover. Very slowly pour butter into sauce mixture. Blend 3 more minutes or until thick. Goes great over vegetables. Yields: 6-8 servings. Recipe provided by Shelly Ruybalid.