| Ingredients: 5 Tablespoon(s) Butter, unsalted 1 Tablespoon(s) Fresh Garlic, Minced 2 Pound(s) Asparagus, prepared* 1 Hard boiled egg, fine chopped 3 Tablespoon(s) Fresh lemon juice Salt 1 Black pepper, freshly ground 2 Teaspoon(s) Fresh tarragon, fine chopped |
Directions:
~ stems peeled and fiberous ends removed. Heat butter in saucepan over medium heat. Add garlic and saute gently 1 minute; remove pan from heat. Reserve and keep warm. Place asparagus in saucepan over medium heat. Add enough water to cover, simmer 3-5 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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 193 Calories From Fat: 145 Total Fat: 16.4g Cholesterol: 91.2mg Sodium: 737.5mg Potassium: 461.4mg Carbohydrates: 8g Fiber: 2.5g Sugar: <1g Protein: 6.4g |