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Asparagus in Sunshine Sauce Recipe of the Week Asparagus in Sunshine Sauce When asparagus are in season, they are best when prepared in a simple way. The sunshine sauce and grated eggs give this dish a rich taste and nice color. (Serves 4-6) 1-½ lbs asparagus ¼ Cup (½ dl) sauterne or other dry white wine 1 Tbsp instant minced onion 1 Tbsp lemon juice ¾ Cup (1-½ dl) mayonnaise 2 hard-cooked eggs, chopped or grated Directions: Wash the asparagus spears and break off the tough parts of the stem by pressing until the tough part snaps or breaks off. Discard the tough stems. Place the asparagus in salted water (about 2 inches (ca. 5 cm) and cook gently for 3-4 minutes or until the asparagus are cooked but still crisp or firm. Remove the asparagus from the water and place on a large dish to drain off the water (you can shock the asparagus by rinsing with cold water to step them from continuing to cook). While the clafoutis is in the oven, squeeze the juice from the remaining two oranges and set aside. In a small saucepan, pour wine over the minced onion. Stir in lemon juice and a dash of sugar. Gently stir in the mayonnaise and whisk so it is not lumpy. Heat the sauce until just boiling. Remove. Serve warm or cold over the asparagus and garnish with the grated or chopped boiled eggs.