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Recipe Name: Asparagus Spears With Apple, Egg And Poppy Seed Dressing Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

24 Fresh asparagus spears
1 Cup(s) Apple juice
2 To 3 hard-boiled eggs
1 Tablespoon(s) Poppy seeds
1/2 Cup(s) Cider vinegar
2 Tablespoon(s) Honey
Salt & pepper to taste, Salt & pepper to taste
Wash asparagus, remove woody ends and peel remaining stalk. Blanch in
boiling salted water for 15-30 seconds, drain and immerse in ice water
to stop cooking. Set aside. Peel and separate boiled eggs. Grate
yolk into bowl and whisk in all other ingredients, using only enough
vinegar to make a pourable sauce. Dice egg white. Warm asparagus in
hot water, drain and serve 6 spears per plate as appetizer. Cover with
sauce and diced egg white. Yield: 4 servings Typed in MMFormat by Source: Home Digest Spring 1999 Posted to
MM-Recipes Digest V4 #13 by on May 17, 1999

Nutrition (calculated from recipe ingredients)
Calories: 254
Calories From Fat: 48
Total Fat: 5.5g
Cholesterol: 106.1mg
Sodium: 2372.9mg
Potassium: 1568.7mg
Carbohydrates: 39.9g
Fiber: 9.2g
Sugar: 18.1g
Protein: 19.1g

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