Asparagus with Egg, Garlic and Lemon Sauce
- 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
- 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 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.
butter, garlic, asparagus, eggs, lemon juice fresh, salt, black pepper, tarragon
Taken from recipeland.com/recipe/v/asparagus-egg-garlic-lemon-sauc-3508 (may not work)