1 pound fresh
asparagus spears
˝ cup whipping
cream
1 hard-cooked
egg, finely chopped
1 tablespoon
mayonnaise
1 green onion,
thinly sliced
1 teaspoon
Dijon-style mustard
˝ teaspoon salt
˝ teaspoon fresh
ground pepper
Paprika
Discard tough lower portion of stems. Rinse under cold running water. Steam asparagus or cover and cook in a small
amount of water until crisp-tender. Drain and pat dry with paper towels.
Sauce: In a
mixing bowl, beat whipping cream until stiff peaks form. Fold in chopped egg, mayonnaise, onion,
mustard and seasoning. Spoon sauce over
top of asparagus. Lightly dust with
paprika. Serve immediately.
Yield: 4
servings.
Carolyn Gass Hardimon, M. S. Home Economist
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