Asparagus aux Oeufs

A delicately-flavoured dish, Asparagus aux oeufs (pz-erf) is an elegant way to serve this vegetable. It makes a good first course or light lunch or supper dish. This sauce is quick and easily prepared.

3 lb. fresh asparagus

3 hard-boiled eggs, shells removed and chopped

2 tablespoons finely chopped parsley

4; teaspoon salt

4 grindings fresh black pepper

6 oz. butter, melted and cooled

2 tablespoons lemon juice

Prepare the asparagus and boil until it is tender.

Meanwhile with a fork, blend the eggs, parsley, 4- teaspoon of salt and pepper in a medium-sized mixing bowl. Stirring constantly, add the melted butter. Con-tinue stirring until the sauce is smooth, and add the lemon juice.

Drain and transfer the asparagus to a large, heated serving dish. Pour on the sauce and serve immediately.

1

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus