5 tbsp butter,unsalted
1 tbsp fresh garlic,minced
2 lb asparagus,prepared*
1 hard boiled egg,fine chopped
3 tbsp fresh lemon juice
1 salt
1 black pepper,freshly ground
2 tsp fresh tarragon,fine chopped
A Recipe for
Asparagus With Egg Garlic & Lemon Sauce
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
This Recipe for Asparagus With Egg Garlic & Lemon Sauce is one of thousands in the Recipes-to-go Egg Cookbook.
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
If you enjoy this Asparagus With Egg Garlic & Lemon Sauce Recipe - you should enjoy the recipe collections you can find on the websites below:
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
Food is an important part of a balanced diet. |
| Anonymous |
This is a recipe for Asparagus With Egg Garlic & Lemon Sauce from the recipe cookbook of Recipes-to-go (Egg)
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
Food Tip |
Food Tip |
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
Chemicals, n: Noxious substances from which modern foods are made. |
| Author Unknown |
* - stems peeled and fiberous ends removed.
1. Heat butter in saucepan over medium heat. Add garlic and saute
gently 1 minute; remove pan from heat. Reserve and keep warm.
2. Place asparagus in saucepan over medium heat. Add enough water to
cover, simmer 3-5 minutes or until just tender. Remove from saucepan,
pat dry and transfer to serving platter. Keep warm.
3. TO SERVE: Stir egg and lemon into reserved garlic butter. Pour over
asparagus, season with salt and pepper and garnish with tarragon.
Serves: 4
Asparagus With Egg Garlic & Lemon Sauce Recipe brought to you by Recipes To-Go