Asparagus With Egg, Garlic And Lemon Sauce

[The Bible] will lead us into all truth. It will deliver us from the fermenting errors of the day. It will save us from the intellectual dreams of a vain philosophy, from the morally corrupted taste of a sensational literature, from the superficially attractive novelties of spiritual mysticism, from the pretentious sentimentalisms of men who soar above all creeds and abhor the name of “law,” from Broad Church-ism, and High Church-ism, and no Church-ism. It will lead us into light and love, into liberty and unity, imparting strength and gladness.

Horatius Bonar

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

A Message from our Provider:

“Do you want to know the master planner? God!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- 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