Asparagus Avgolemono

I encountered my first avgolemono made by South African Greeks at a gathering of family friends. Oh boy! It was a revelation! I have never forgotten that lemony, eggy experience. Its gentleness made me quite teary. I have tried many times to make it without a recipe, always succeeding in my haste to curdle the whole business. Cooks with patience are happily rewarded with a lemony flavour and creamy texture – both a superb match for beautiful asparagus!