Asparagus with egg, garlic and lemon sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Butter,unsalted |
| 1 | tablespoon | Fresh garlic,minced |
| 2 | pounds | Asparagus,prepared* |
| 1 | Hard boiled egg,fine chopped | |
| 3 | tablespoons | Fresh lemon juice |
| Salt | ||
| 1 | Black pepper,freshly ground | |
| 2 | teaspoons | Fresh tarragon,fine chopped |
Directions
* - stems peeled and fiberous ends removed.
1. Heat butter in saucepan over medium heat. Add garlic and saute gently 1 minute; remove pan from heat. Reserve and keep warm.
2. 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.
3. TO SERVE: Stir egg and lemon into reserved garlic butter. Pour over asparagus, season with salt and pepper and garnish with tarragon.
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