| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 | lb | Asparagus, washed and trimmed |
| 3 | Hard-boiled eggs | |
| 2 | tb | Fresh lemon juice |
| 1 | ts | Dijon-style mustard |
| 1/2 | ts | Grated lemon zest |
| 1/4 | c | Plus 2 tablespoons extra virgin olive oil |
| Salt and freshly ground black pepper |
INSTRUCTIONS
In a large deep saute pan of salted boiling water blanch the asparagus, 6 to 8 stalks at a time, until barely tender and brilliant green, about 1 to 2 minutes depending on thickness of asparagus. Remove asparagus from simmering water and plunge into an ice-water bath. Repeat process for remaining asparagus. When asparagus is completely chilled, drain, pat dry and arrange on a serving platter. Cut each hard-boiled egg in half and separate the whites from the yolks. Pass the egg whites through a coarse sieve into a small bowl. Pass the yolks through a coarse sieve into a second small bowl. In a separate bowl whisk together the lemon juice, mustard and zest. Add the olive oil in a stream whisking constantly until well combined. Season to taste with salt and pepper. Drizzle dressing over asparagus. Sprinkle the sieved egg whites and yolks over the asparagus in a decorative pattern (i.e. stripes of white and yellow). Serve immediately. Yield: 4 servings NOTES : Cooking Live Recipe by: Cooking Live Show #CL8855 Posted to MC-Recipe Digest V1 #556 by Angele Freeman <jfreeman@netusa1.net> on Apr 7, 1997
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”