Asparagus with Egg, Garlic and Lemon Sauce
By
Susan Ollis
@suzyq925
1
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!
Rating:
★★★★★ 2 votes5
Serves:
8
Prep:
45 Min
Cook:
20 Min
Method:
Steam
Ingredients
-
5 Tbspunsalted butter
-
1 Tbspminced garlic
-
2 lbasparagus stems peeled, fibrous ends removed
-
1hard boiled egg, finely chopped
-
3 Tbspfresh lemon juice
-
1salt
-
1freshly ground black pepper
-
2 tspfresh tarragon, finely chopped
How to Make Asparagus with Egg, Garlic and Lemon Sauce
- Heat butter in saucepan over medium heat.
- Add garlic and saute gently 1 minute; remove pan from heat.
- Reserve and keep warm.
- Place asparagus in saucepan over medium heat.
- Add enough water to cover, simmer 3-5 minutes or until just tender.
- Remove from saucepan, pat dry and transfer to serving platter.
- Keep warm.
- TO SERVE: Stir egg and lemon into reserved garlic butter.
- Pour over asparagus, season with salt and pepper and garnish with tarragon.
About Asparagus with Egg, Garlic and Lemon Sauce
Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Quick & Easy
Hashtag: #Easter Spring
