1/3 cup no-salt-added chicken broth
1 large egg
2 tablespoons fresh lemon juice
1/4 teaspoon cornstarch
1/4 teaspoon salt
1 bunch (14 to 16 ounces) asparagus, tough ends trimmed
1 tablespoon chopped fresh parsley leaves, for garnish\
Bring about 2 inches of water to a rapid boil in a large pot fitted with a collapsible metal steamer.
Heat the broth in a medium saucepan over medium heat; once it bubbles at the edges, reduce the heat to low.
Whisk the egg in a medium bowl until foamy, then add the lemon juice and cornstarch, whisking until incorporated. Gradually add 2 tablespoons of the hot broth to the egg mixture, constantly whisking to incorporate.
Pour the tempered mixture into the saucepan with the remaining broth (over low heat); cook, stirring constantly for about 3 minutes, to form a lightly thickened sauce. Remove from the heat, stir in the salt and cover to keep warm.
Place the asparagus spears in the steamer basket, cover and steam for 3 to 6 minutes (depending on their thickness), until crisp-tender.
Serve the asparagus drizzled with the sauce and garnished with the parsley leaves.
Makes 4 servings
Per serving: Calories 10; Total Fat 2g; (Sat Fat 0g); Protein 4g; Carb 5g; Fiber 2g; Cholesterol 45mg; Sodium 170mg