| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
|
Appetizers, Side dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 24 |
|
Fresh asparagus spears |
| 1 |
c |
Apple juice |
| 2 |
|
To 3 hard-boiled eggs |
| 1 |
tb |
Poppy seeds |
| 1/2 |
c |
Cider vinegar |
| 2 |
tb |
Honey |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Wash asparagus, remove woody ends and peel remaining stalk. Blanch in
boiling salted water for 15-30 seconds, drain and immerse in ice
water to stop cooking. Set aside. Peel and separate boiled eggs.
Grate yolk into bowl and whisk in all other ingredients, using only
enough vinegar to make a pourable sauce. Dice egg white. Warm
asparagus in hot water, drain and serve 6 spears per plate as
appetizer. Cover with sauce and diced egg white. Yield: 4 servings
Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Home Digest
Spring 1999
Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May
17, 1999
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