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
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