Post by chief_cook2 on Mar 26, 2003 21:40:00 GMT -6
2 lb thin asparagus
1 hard-boiled egg, shelled and chopped fine
1 T finely chopped fresh parsley leaves
salt and ground black pepper to taste
2 T unsalted butter, melted
Snap off the ends of the asparagus. You should end up with about
a pound of asparagus tips. Place the asparagus tips in a large
nonreactive skillet and cover with water. Turn the heat to high,
bring water to a boil, and cook the asparagus tips until they are
soft, about 25 minutes. Drain and arrange them on an oval
platter with all the tips pointing in one direction. Sprinkle
the asparagus with the chopped egg and parsley and season with
salt and pepper. Pour the butter over everything and serve
immediately. Makes 4 servings.
Nutritional information: 123 calories, 8 g fat, 7 g protein,
11 g carbohydrates, 69 mg cholesterol, 312 mg sodium, 5 g fiber.
1 hard-boiled egg, shelled and chopped fine
1 T finely chopped fresh parsley leaves
salt and ground black pepper to taste
2 T unsalted butter, melted
Snap off the ends of the asparagus. You should end up with about
a pound of asparagus tips. Place the asparagus tips in a large
nonreactive skillet and cover with water. Turn the heat to high,
bring water to a boil, and cook the asparagus tips until they are
soft, about 25 minutes. Drain and arrange them on an oval
platter with all the tips pointing in one direction. Sprinkle
the asparagus with the chopped egg and parsley and season with
salt and pepper. Pour the butter over everything and serve
immediately. Makes 4 servings.
Nutritional information: 123 calories, 8 g fat, 7 g protein,
11 g carbohydrates, 69 mg cholesterol, 312 mg sodium, 5 g fiber.