Search
by Ingredient

Asparagus with Egg, Garlic & Lemon Sauce

Half starEmpty starEmpty starEmpty starEmpty star

Submitted by tohimthespirit

YIELD

4 servings

PREP

10 min

COOK

5 min

READY

15 min

Ingredients

5 75
TABLESPOONS ML BUTTER, UNSALTED
1 15
TABLESPOON ML GARLIC
fresh, minced
2 907.2
POUNDS G ASPARAGUS
1 1
EACH EACH EGGS
hard boiled, fine chopped
3 45
TABLESPOONS ML LEMON JUICE
fresh
1 1
X X SALT *
1 1
X X BLACK PEPPER
freshly ground *
2 1E+1
TEASPOONS ML TARRAGON LEAVES
fresh, fine chopped

Directions

  1. Heat butter in saucepan over medium heat. Add garlic and sauté gently 1 minute; remove pan from heat. Reserve and keep warm.

  2. Place asparagus in saucepan over medium heat. Add enough water to cover, simmer 3 to 5 minutes or until just tender. Remove from saucepan, pat dry and transfer to serving platter. Keep warm.

  3. TO SERVE: Stir egg and lemon into reserved garlic butter. Pour over asparagus, season with salt and pepper and garnish with tarragon.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 269g (9.5 oz)
Amount per Serving
Calories 203 69% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 84mg 28%
Sodium 23mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 5g 20%
Sugars g
Protein 14g
Vitamin A 45% Vitamin C 31%
Calcium 7% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 
More health news

Email this recipe