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Asparagus with Egg, Garlic and Lemon Sauce

5 tablespoons butter, unsalted
1 tablespoon garlic fresh, minced
2 pounds asparagus
1 each eggs hard boiled, fine chopped
3 tablespoons lemon juice fresh
1 x salt
1 x black pepper freshly ground
2 teaspoons tarragon leaves fresh, fine chopped


Heat butter in saucepan over medium heat. Add garlic and saute gently 1 minute; remove pan from heat. Reserve and keep warm. Place asparagus in saucepan over medium heat. Add enough water to cover, simmer 3 to 5 minutes or until just tender. Remove from saucepan, pat dry and transfer to serving platter. Keep warm. TO SERVE: Stir egg and lemon into reserved garlic butter. Pour over asparagus, season with salt and pepper and garnish with tarragon.

Source: recipeland.com