Asparagus flemish

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

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