asparagus with egg, garlic and lemon sauce
(2 ratings)
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I made it for Easter Dinner (2011) and it disappeared! No leftovers! I did however leave the tarragon out, just because I don't like it. It is a winning recipe!
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(2 ratings)
yield
8 serving(s)
prep time
45 Min
cook time
20 Min
method
Steam
Ingredients For asparagus with egg, garlic and lemon sauce
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5 Tbspunsalted butter
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1 Tbspminced garlic
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2 lbasparagus stems peeled, fibrous ends removed
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1hard boiled egg, finely chopped
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3 Tbspfresh lemon juice
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1salt
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1freshly ground black pepper
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2 tspfresh tarragon, finely chopped
How To Make asparagus with egg, garlic and lemon sauce
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1Heat butter in saucepan over medium heat.
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2Add garlic and saute gently 1 minute; remove pan from heat.
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3Reserve and keep warm.
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4Place asparagus in saucepan over medium heat.
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5Add enough water to cover, simmer 3-5 minutes or until just tender.
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6Remove from saucepan, pat dry and transfer to serving platter.
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7Keep warm.
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8TO SERVE: Stir egg and lemon into reserved garlic butter.
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9Pour over asparagus, season with salt and pepper and garnish with tarragon.
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