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Asparagus in Herbal Sauce
  Treat these spring stalks right and you'll fall in love with asparagus
Ingredients
2 eggs
salt
2 pounds thick aspargus
2 Tbsp minced parsley
1 Tbsp. minced mixed fresh herbs (tarragon, chives and chervil are my favorites)
1 Tbsp. lemon juice, fresh squeezed
1 Tbsp sherry vinegar
3 Tbsp. olive oil

DIRECTIONS: Cover the eggs with cold water in a small saucepan; bring to a boil, then turn off the heat and let the eggs sit in the water until they are cool enough to handle.

Heat the oven to 500 degrees, then place asparagus, which has been trimmed, on a tray and spray lightly with olive oil. Roast for 7 minutes.

Shell the eggs and separate the yolks from the whites. Chop each separately, then combine to prevent the yolk from smearing the egg whites. Add the parsley, mixed herbs, lemon juice and vinegar and stir together. Add the remaining olive oil. Salt as needed.

Arrange asparagus on a platter. Spoon the dressing in a row across the swatch of asparagus. Serve at room temperature.

 

Serves 8

 Nutrition Info
Nutrient Value Per Serving:  Calories 79
Total Fat 6 grams Saturated Fat
1 grams
Carbohydrates
3 grams
Net Carbohydrates
2 grams
Fiber 1 grams Protein 3gm
 

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