Name: Asparagus Dressed with Lemon and Chives
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

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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