Asparagus With Eggs
|Frozen asparagus||3 Pound, thawed and drained|
|Hard boiled eggs||3 , shells removed and chopped|
|Finely chopped fresh parsley||2 Tablespoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Butter||6 Ounce, melted|
|Lemon juice||2 Tablespoon|
Cook the asparagus for 4 to 6 minutes.
Meanwhile, using a fork, thoroughly blend the eggs, parsley, salt and black pepper in a medium sized mixing bowl.
Stirring constantly, add the melted butter, a little at a time.
Continue stirring until the sauce is smooth, then stir in the lemon juice.
Drain the asparagus and transfer it to a large, heated serving dish.
Pour over the sauce and serve the asparagus at once.