Source: dLife

Asparagus served in a warm lemon sauce.

Servings

10 oz frozen asparagus spears (1 package)
1 eggs
0.5 cup sweetener (sugar substitute) (to equal 1/2 cup of sugar)
0.5 tsp cornstarch
1 tbsp Margarine, 80% fat
0.25 cup fresh lemon juice
2 tsp fresh lemon peel , grated

1 Omitting salt, begin by cooking the asparagus according to the package directions. Drain well, and then transfer to a serving dish to keep warm.
2 Blend together the egg, sugar substitute, and cornstarch. In a small skillet, melt the margarine and then add the egg mixture to it. Continue to cook over medium heat until the mixture thickens. Stir in the lemon juice.
3 Continue to cook until the sauce becomes thickened and bubbly.
4 To serve, pour the lemon egg sauce over the asparagus and sprinkle with lemon rind.