Yield: 10 servings
Measure | Ingredient |
---|---|
8 \N | Hard-boiled eggs; peeled |
½ cup | Homemade Mayonnaise |
1 teaspoon | Finely-chopped fresh dill |
1 teaspoon | Finely-chopped fresh tarragon |
1 teaspoon | Finely-chopped fresh chives |
1 \N | Finely-chopped scallion; white part only |
\N \N | Zest of 1 lemon |
2 teaspoons | Capers |
\N \N | Coarse salt |
\N \N | Freshly-ground black pepper |
1 \N | Sheet lavash bread -; (half of 14 oz pkg) |
5 \N | Leaves red-leaf lettuce |
30 \N | Pencil-thin asparagus spears |
\N \N | === HOMEMADE MAYONNAISE === |
2 \N | Eggs |
¼ teaspoon | Dry mustard |
¾ teaspoon | Coarse salt |
2 tablespoons | Fresh lemon juice |
1 cup | Light olive oil |
1 cup | Vegetable or safflower oil |
To make the Homemade Mayonnaise: In the bowl of a food processor fitted with a metal blade, combine eggs, mustard, salt, and lemon juice. Pulse to combine. Combine the olive oil and vegetable oil. With the food processor running, pour in all the oil in a slow, steady stream. The mixture will become thick and creamy. Mayonnaise can be kept, refrigerated and covered, up to 7 days. (Caution: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.) (Makes 2½ cups) Blanch asparagus spears and trim to 5-inch lengths. Cut eggs into quarter-inch dice. Place in a medium bowl.
Using a rubber spatula, gently stir in mayonnaise, dill, tarragon, chives, scallions, half of the lemon zest, and 1 teaspoon capers. Add salt and pepper to taste. Cut lavash into ten 7- by 4-inch rectangles. Cut each lettuce leaf in half lengthwise. Lay the lettuce over the lavash, folding to fit on top of the rectangle, and lay 3 spears of asparagus over the lettuce. Roll into cones, wrap with waxed deli paper, and fill each cone with approximately ¼ cup herbed egg salad. Garnish each hand roll with remaining lemon zest and capers. Makes 10.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 76 Calories (kcal); 5g Total Fat; (62% calories from fat); 6g Protein; 1g Carbohydrate; 207mg Cholesterol; 207mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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