Asparagus flemish
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Asparagus spears; blanched |
| 2 | eaches | Eggs; hard-boiled |
| 2 | tablespoons | Fresh lemon juice |
| ½ | cup | Butter; melted |
| Salt & pepper to taste | ||
Directions
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