| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 5 |
tb |
Butter,unsalted |
| 1 |
tb |
Fresh garlic,minced |
| 2 |
lb |
Asparagus,prepared* |
| 1 |
|
Hard boiled egg,fine chopped |
| 3 |
tb |
Fresh lemon juice |
|
|
Salt |
| 1 |
|
Black pepper,freshly ground |
| 2 |
ts |
Fresh tarragon,fine chopped |
INSTRUCTIONS
* - stems peeled and fiberous ends removed.
1. Heat butter in saucepan over medium heat. Add garlic and saute
gently 1 minute; remove pan from heat. Reserve and keep warm.
2. 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.
3. 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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