Asparagus with Egg, Garlic and Lemon Sauce
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- 5 Tbsp
- unsalted butter
- 1 Tbsp
- minced garlic
- 2 lb
- asparagus stems peeled, fibrous ends removed
- hard boiled egg, finely chopped
- 3 Tbsp
- fresh lemon juice
- freshly ground black pepper
- 2 tsp
- fresh tarragon, finely chopped
1Heat butter in saucepan over medium heat.
2Add garlic and saute gently 1 minute; remove pan from heat.
3Reserve and keep warm.
4Place asparagus in saucepan over medium heat.
5Add enough water to cover, simmer 3-5 minutes or until just tender.
6Remove from saucepan, pat dry and transfer to serving platter.
8TO SERVE: Stir egg and lemon into reserved garlic butter.
9Pour over asparagus, season with salt and pepper and garnish with tarragon.