- Prep Time:10 minutes
- Cook Time:7 minutes
Early spring is a wonderful time to take advantage of fresh asparagus. Its bright green color helps to herald the arrival of warmer weather and the greening of the landscape.
Why try? This dish is simple to prepare, yet quite elegant in appearance--and delicious. Plus, it's a great way to use up your Easter eggs after the hunt is over.
Foodie Byte: The chopped eggs make a nice color contrast from the bright green asparagus spears.
This recipe is part of our Easter with Ease menu feature.
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Ingredients
3 bunches asparagus (about 3 pounds), tough ends snapped off
3 tablespoons butter
Lemons, fresh, cut in half
Salt and pepper to taste
2 large eggs, hard boiled, finely chopped
Preparation
In a large skillet, add asparagus and just enough water to partially cover. Cover tightly with lid and heat to high. Cook 7 minutes or until crisp-tender.
Toss the asparagus with butter and squeeze with lemon juice. Salt and pepper to taste.
Mound asparagus on plate and spoon chopped eggs on top.
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