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


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  • 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.

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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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