Asparagus with herb sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Asparagus spears -- about | |
| 1½ | ounce | Fresh dill weed, as garnish |
| ¼ | cup | Mayonnaise |
| 8 | ounces | Sour cream |
| Juice of 1 lemon | ||
| ½ | teaspoon | Salt |
| ¼ | teaspoon | White pepper |
| ¼ | teaspoon | Sugar |
| 2 | teaspoons | Fresh parsley -- minced |
| 1 | teaspoon | Dill weed, fresh -- minced |
| 1 | teaspoon | Fresh chives -- minced |
| 2 | eaches | Eggs, hard-boiled |
Directions
Cook and chill asparagus. Combine Mayo, sour cream, lemon juice, salt, white pepper, sugar, parsley, minced dillweed and chives; mix well.
Mash 1 hard cooked egg; add to mixture & mix well. Cover and chill.
Place 4 asparagus spears per serving, spoon ¼ cup herb sauce over each serving. Sieve 1 egg & sprinkle over each serving. Serve chilled.
Recipe By :
From: Dan Klepach Date: 06-10-95 (159) Fido: Cooking