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Recipe Name: Asparagus With Egg, Garlic And Lemon Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 4

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
1 Black pepper, freshly ground
2 Teaspoon(s) Fresh tarragon, fine chopped
~ 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

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

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