Asparagus with Egg, Garlic and Lemon Sauce

Asparagus With Egg, Garlic And Lemon Sauce Recipe

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Susan Ollis


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!


★★★★★ 2 votes

45 Min
20 Min


  • 5 Tbsp
    unsalted butter
  • 1 Tbsp
    minced garlic
  • 2 lb
    asparagus stems peeled, fibrous ends removed
  • 1
    hard boiled egg, finely chopped
  • 3 Tbsp
    fresh lemon juice
  • 1
  • 1
    freshly ground black pepper
  • 2 tsp
    fresh tarragon, finely chopped

How to Make Asparagus with Egg, Garlic and Lemon Sauce


  1. Heat butter in saucepan over medium heat.
  2. Add garlic and saute gently 1 minute; remove pan from heat.
  3. Reserve and keep warm.
  4. Place asparagus in saucepan over medium heat.
  5. Add enough water to cover, simmer 3-5 minutes or until just tender.
  6. Remove from saucepan, pat dry and transfer to serving platter.
  7. Keep warm.
  8. TO SERVE: Stir egg and lemon into reserved garlic butter.
  9. Pour over asparagus, season with salt and pepper and garnish with tarragon.

Printable Recipe Card

About Asparagus with Egg, Garlic and Lemon Sauce

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Quick & Easy
Hashtag: #Easter Spring

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