Yield: 4 servings
Measure | Ingredient |
---|---|
2 pounds | Asparagus spears; blanched |
2 eaches | Eggs; hard-boiled |
2 tablespoons | Fresh lemon juice |
½ cup | Butter; melted |
\N \N | Salt & pepper to taste |
Peel and press cooled hard-boiled eggs through a sieve. Stir eggs and lemon juice into melted butter. Season with a little salt and pepper to taste. Drizzle it over either warm or cold blanced asparagus spears.
Source: Oregonian FoodDay Typos by Dorothy Flatman Submitted By DOROTHY FLATMAN On 06-21-95