Asparagus with parslied egg sauce

Posted 11/5/18

By: Mary John Resch

I was very excited to find fresh asparagus at the Siler City Farmers Market last Saturday. Needless to say I quickly bought a bunch to enjoy. After I washed the asparagus I …

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Asparagus with parslied egg sauce

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Posted

By: Mary John Resch

I was very excited to find fresh asparagus at the Siler City Farmers Market last Saturday. Needless to say I quickly bought a bunch to enjoy. After I washed the asparagus I divided the stalks by size. Because of asparagus’ quick cooking time I am happier if I cook in batches according to size. Large stalks take no more than 4 minutes in boiling water and smaller stalks take even less. Remember you want to retain the bright green color and the stalks should be crisp tender.
I had some of the egg sauce left over and used it as a topping for a salad the next day — yummy and so pretty.

ASPARAGUS WITH PARSLIED EGG SAUCE
2 pounds asparagus
2 tablespoons butter
2 hard boiled eggs, chopped
1 tablespoon bread crumbs
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper or to taste

Cook asparagus in small amount of boiling salted water, or steam until tender. Drain and plunge in cold water to stop the cooking process. Spread on paper towels for a few minutes to dry.
Melt butter in skillet and add remaining ingredients.  Spoon over the asparagus and serve.

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