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.