Asparagus with Egg, Garlic & Lemon Sauce
Yield
4 servingsPrep
10 minCook
5 minReady
15 minTrans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | tablespoons |
butter, unsalted
|
|
| 1 | tablespoon |
garlic
fresh, minced |
|
| 2 | pounds |
asparagus
|
|
| 1 | each |
eggs
hard boiled, fine chopped |
|
| 3 | tablespoons |
lemon juice
fresh |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 2 | teaspoons |
tarragon leaves
fresh, fine chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 75 | ml |
butter, unsalted
|
|
| 15 | ml |
garlic
fresh, minced |
|
| 907.2 | g |
asparagus
|
|
| 1 | each |
eggs
hard boiled, fine chopped |
|
| 45 | ml |
lemon juice
fresh |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1E+1 | ml |
tarragon leaves
fresh, fine chopped |
|
Directions
Heat butter in saucepan over medium heat. Add garlic and sauté gently 1 minute; remove pan from heat. Reserve and keep warm.
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.
TO SERVE: Stir egg and lemon into reserved garlic butter. Pour over asparagus, season with salt and pepper and garnish with tarragon.
