Recipe courtesy of Sara Moulton
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a large deep saute pan of salted boiling water blanch the asparagus, 6 to 8 stalks at a time, until barely tender and brilliant green, about 1 to 2 minutes depending on thickness of asparagus. Remove asparagus from simmering water and plunge into an ice-water bath. Repeat process for remaining asparagus. When asparagus is completely chilled, drain, pat dry and arrange on a serving platter. Cut each hard-boiled egg in half and separate the whites from the yolks. Pass the egg whites through a coarse sieve into a small bowl. Pass the yolks through a coarse sieve into a second small bowl. In a separate bowl whisk together the lemon juice, mustard and zest. Add the olive oil in a stream whisking constantly until well combined. Season to taste with salt and pepper. Drizzle dressing over asparagus. Sprinkle the sieved egg whites and yolks over the asparagus in a decorative pattern (i.e. stripes of white and yellow). Serve immediately.;

IDEAS YOU'LL LOVE

Spring Asparagus Tart

Recipe courtesy of Food Network Kitchen

Cream of Asparagus Soup

Recipe courtesy of Sandra Lee

Roasted Asparagus and Prosciutto

Recipe courtesy of Ina Garten

Pat's Bacon Wrapped Asparagus

Recipe courtesy of Gina Neely|Pat Neely

Asparagus Casserole

Recipe courtesy of Trisha Yearwood

Roasted Asparagus

Recipe courtesy of Ina Garten

Spring Green Risotto

Recipe courtesy of Ina Garten

Spring Green Risotto

Recipe courtesy of Ina Garten

Spring Green Risotto With Artichokes

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking