Asparagus with Egg, Lemon, and Garlic

Asparagus with Egg, Lemon, and Garlic, originally uploaded by Sweet Sugarplums.

Fresh asparagus is now available year-round and not just in the spring. This is one of the recipes that usually finds its way to our holiday dinner table year to year. I've never actually tried it with the tarragon.

ASPARAGUS WITH EGG, LEMON AND GARLIC

1 teaspoon unsalted butter (or use all oil if serving with meat)
1 teaspoon extra virgin olive oil (original recipes says 5 tbsp butter)
1 tablespoon minced garlic
2 pounds fresh asparagus
1 hard-boiled egg, finely chopped
3 tablespoons fresh lemon juice
salt and pepper
2 teaspoons fresh tarragon, finely chopped )optional)

Heat the butter and oil in a saucepan over medium heat. Add garlic; saute gently 1 minute. Add some liquid if needed. Remove pan from heat and reserve.

Steam the asparagus until cooked. Remove to a serving platter.

Stir egg and lemon into reserved garlic butter; pour over the asparagus. Season with salt and pepper and garnish with tarragon.

Serves 4-6

Published in the San Diego Union-Tribune, from Please to the Table: The Russian Cookbook by Anya Von Bremzen and John Welchman.

Per Serving: 96 Calories; 4g Fat (31.3% calories from fat); 7g Protein; 12g Carbohydrate; 5g Dietary Fiber; 56mg Cholesterol; 21mg Sodium. Exchanges: 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat.