Asparagus Dressed With Lemon And Chives
| 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
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Nutrition (calculated from recipe ingredients)
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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