| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetables | 4 | Servings | |
INGREDIENTS
| 5 | T | Butter, unsalted |
| 1 | T | Fresh garlic, minced |
| 2 | lb | Asparagus, prepared* |
| 1 | Hard boiled egg, fine chopped | |
| 3 | T | Fresh lemon juice |
| Salt | ||
| 1 | Black pepper, freshly ground | |
| 2 | t | Fresh tarragon, fine chopped |
INSTRUCTIONS
~ stems peeled and fiberous ends removed. Heat butter in saucepan over medium heat. Add garlic and saute gently 1 minute; remove pan from heat. Reserve and keep warm. 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. TO SERVE: Stir egg and lemon into reserved garlic butter. Pour over asparagus, season with salt and pepper and garnish with tarragon. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 193
Calories From Fat: 145
Total Fat: 16.4g
Cholesterol: 91.2mg
Sodium: 737.5mg
Potassium: 461.4mg
Carbohydrates: 8g
Fiber: 2.5g
Sugar: <1g
Protein: 6.4g