Asparagus Dressed With Lemon And Chives

Easiness of desire is a great enemy to the success of a good man's prayer. It must be an intent, zealous, busy, operative prayer. For consider what a huge indecency it is that a man should speak to God for a thing that he values not. Our prayers upbraid our spirits when we beg tamely for those things for which we ought to die. Things which are more precious than Imperial Scepters, richer than the spoils of the sea or the treasures of the Indian hills.

Jeremy Taylor

CATEGORY	CUISINE	TAG	YIELD
Eggs		Salads	4	Servings

INGREDIENTS

1	lb	Asparagus
2	T	Light olive oil, or
		Canola
		Oil
2	t	Lemon juice
1	t	Grated lemon zest
1	T	Chives, snipped
1	t	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

A Message from our Provider:

“Jesus: the human face of God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 102 Calories From Fat: 77 Total Fat: 8.7g Cholesterol: 53mg Sodium: 921.1mg Potassium: 218.7mg Carbohydrates: 3.2g Fiber: 1.2g Sugar: <1g Protein: 3.9g