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Eggs Cooking liv, Import 1 Servings

INGREDIENTS

1 lb Asparagus, washed and trimmed
3 Hard-boiled eggs
2 tb Fresh lemon juice
1 ts Dijon-style mustard
1/2 ts Grated lemon zest
1/4 c Plus 2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper

INSTRUCTIONS

In a large deep saute pan of salted boiling water blanch the asparagus, 6
to 8 stalks at a time, until barely tender and brilliant green, about 1 to
2 minutes depending on thickness of asparagus. Remove asparagus from
simmering water and plunge into an ice-water bath. Repeat process for
remaining asparagus. When asparagus is completely chilled, drain, pat dry
and arrange on a serving platter.
Cut each hard-boiled egg in half and separate the whites from the yolks.
Pass the egg whites through a coarse sieve into a small bowl. Pass the
yolks through a coarse sieve into a second small bowl. In a separate bowl
whisk together the lemon juice, mustard and zest. Add the olive oil in a
stream whisking constantly until well combined. Season to taste with salt
and pepper. Drizzle dressing over asparagus. Sprinkle the sieved egg whites
and yolks over the asparagus in a decorative pattern (i.e. stripes of white
and yellow). Serve immediately.
Yield: 4 servings
NOTES : Cooking Live
Recipe by: Cooking Live Show #CL8855 Posted to MC-Recipe Digest V1 #556 by
Angele Freeman <jfreeman@netusa1.net> on Apr 7, 1997

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