INGREDIENTS

INSTRUCTIONS

To make the Homemade Mayonnaise: In the bowl of a food processor
fitted with a metal blade, combine eggs, mustard, salt, and lemon
juice. Pulse to combine. Combine the olive oil and vegetable oil.  With
the food processor running, pour in all the oil in a slow,  steady
stream. The mixture will become thick and creamy. Mayonnaise  can be
kept, refrigerated and covered, up to 7 days. (Caution: Raw  eggs
should not be used in food prepared for pregnant women, babies,  young
children, the elderly, or anyone whose health is compromised.)  (Makes
2 1/2 cups) Blanch asparagus spears and trim to 5-inch  lengths. Cut
eggs into quarter-inch dice. Place in a medium bowl.  Using a rubber
spatula, gently stir in mayonnaise, dill, tarragon,  chives, scallions,
half of the lemon zest, and 1 teaspoon capers. Add  salt and pepper to
taste. Cut lavash into ten 7- by 4-inch  rectangles. Cut each lettuce
leaf in half lengthwise. Lay the lettuce  over the lavash, folding to
fit on top of the rectangle, and lay 3  spears of asparagus over the
lettuce. Roll into cones, wrap with  waxed deli paper, and fill each
cone with approximately 1/4 cup  herbed egg salad. Garnish each hand
roll with remaining lemon zest  and capers. Makes 10.  Source: "Martha
Stewart Living - (www.marthastewart.com)" S(Formatted  for MC5): "by
Lynn Thomas - Lynn_Thomas@prodigy.net"  Per serving: 76 Calories
(kcal); 5g Total Fat; (62% calories from  fat); 6g Protein; 1g
Carbohydrate; 207mg Cholesterol; 207mg Sodium  Food Exchanges: 0
Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit;  1/2 Fat; 0 Other
Carbohydrates  Recipe by: Martha Stewart  Converted by MM_Buster v2.0n.

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