Asparagus with Tangy-Smoky Dressing

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I served with my Easter brunch--they practically licked the platter--loved it!

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Why are you giving PRIMETIME to this amateur woman??? She can only cook for MAYBE kids.

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My picky fiance gave high five. He did mention some people may not like it.

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Boiled eggs and asparagus do not make for a good combination. At least not with this recipe. Food Network needs to really look at these recipes of the day or you will lose a lot of dedicated fans. I look forward to the recipe of the day, but you keep throwing Melissa's recipes at us and so far they have been less than appealing.

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I was not able to comment on the correct page, so I picked the closest page for comments that I could find. The instructions in the article were different than shown in the video. I wasted a lot of time waiting for the eggs to come to a simmer over low heat as the article suggested. While waiting, I watched the video for Easter egg decorating tips which showed how to get perfect hard-boiled eggs. Her video instructions were much easier and faster. I still don't know how the eggs will turn out, keeping in mind that they were cooking over low heat for a Very long time before I started to boil them. I am hoping the instructions in the article will be changed to match what Melissa does in her video. Maybe my next batch will work out better.

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Pretty smart way to incorporate egg yolks into a salad dressing without their being raw, but.....the percentage of lemon juice + vinegar to olive oil was very sour. I added more olive oil (using 1/2 of a lemon for juice would work too and it was better. The dressing is pretty runny and doesn't cling to the asparagus, so it's messy to eat. Next time I'll cut the asparagus and toss them in the dressing. Dressing is a pretty red'ish color so the salad looks appealing.

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My pickiest eater asked for seconds. 'Nuff said.