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 votes
Serves:
8
Prep:
45 Min
Cook:
20 Min
Method:
Steam
Ingredients
- 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
- salt
- 1
- freshly ground black pepper
- 2 tsp
- fresh tarragon, finely chopped
How to Make Asparagus with Egg, Garlic and Lemon Sauce
- 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.
- 7Keep warm.
- 8TO SERVE: Stir egg and lemon into reserved garlic butter.
- 9Pour 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
