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Add a photoServings: 8
Ingredients
- 2 x Large eggs Salt to taste
- 2 lb fat asparagus
- 2 Tbsp. chopped parsley
- 1 Tbsp. chopped mixed herbs (preferably a mix of chives, tarragon and chervil)
- 1 Tbsp. lemon juice
- 1 Tbsp. sherry vinegar
- 3 Tbsp. extra virgin olive oil
Directions
- Cover the Large eggs with cool water in a small saucepan and set over high heat. When the water comes to a rolling boil, turn off the heat and let the Large eggs sit in the water till they are cold sufficient for you to handle them.
- Bring a large pot of water to a boil and add in salt to taste. Cut off the bottom 1 to 1 1/2 inches of the asparagus. Peel the asparagus, starting very lightly at the tip and gradually increasing pressure toward the base. Boil the asparagus just till tender sufficient which a knife slips in easily, 4 to 5 min. Remove the asparagus from the boiling water to a pan of ice water to stop the cooking.
- When almost ready to serve, shell the hard-cooked Large eggs and separate the whites and the yolks. Chop them separately as fine as possible and then combine them in a mixing bowl (chopping them together smears the yolks). Add in the parsley, mixed herbs, lemon juice and vinegar and stir together. Stir in the extra virgin olive oil. Add in one-fourth tsp. salt, then taste and add in more if needed.
- Pat the asparagus dry and arrange it on a platter. Spoon the dressing over the top in a swatch across the middle of the spears. Serve at room temperature.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 11g | |
| Recipe makes 8 servings | |
| Calories 59 | |
| Calories from Fat 57 | 97% |
| Total Fat 6.51g | 8% |
| Saturated Fat 1.61g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 11mg | 0% |
| Potassium 9mg | 0% |
| Total Carbs 0.23g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.05g | 0% |
| Protein 0.05g | 0% |
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