| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Salads | 4 | Servings | |
INGREDIENTS
| MARY WITT NDHD47A—– | ||
| 1 | lb | Asparagus |
| 2 | tb | Light olive oil — or |
| Canola | ||
| Oil | ||
| 2 | ts | Lemon juice |
| 1 | ts | Grated lemon zest |
| 1 | tb | Chives — snipped |
| 1 | ts | Salt |
| 1 | Egg; hard boiled — chopped |
INSTRUCTIONS
Cut and discard the hard ends from Asparagus. Peel the stalks uning a sharp knife or vegetable peeler. Place the stalks carefully in a shallow pan of boiling water and cook for 3-5 minutes, depending on the thickness of the stalks. While the asparagus is cooking, shake together the oil, lemon juice, lemon zest, chives and salt. Drain the asparagus, pour the dressing on it and carefully turn the stalks over to coat. Serve the asparagus on a warm serving platter or on individual plates. Scatter the chopped egg on top. Servs 4 as a first course. MM Format Norma Wrenn npxr56b Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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