Recipe - Asparagus Dressed With Lemon And Chives

MARY WITT NDHD47A
1 pound Asparagus
2 tablespoon Light olive oil or
Canola
Oil
2 teaspoon Lemon juice
1 teaspoon Grated lemon zest
1 tablespoon Chives snipped
1 teaspoon Salt
1 Egg; hard boiled chopped

Cut and discard the hard ends from Asparagus. Peel the stalks uning a
sharp knife or vegetable peeler. Place the stalks carefully in a shallow
pan of boiling water and cook for 35 minutes, depending on the thickness
of the stalks. While the asparagus is cooking, shake together the oil,
lemon juice, lemon zest, chives and salt. Drain the asparagus, pour the
dressing on it and carefully turn the stalks over to coat. Serve the
asparagus on a warm serving platter or on individual plates. Scatter the
chopped egg on top. Servs 4 as a first course. MM Format Norma Wrenn
npxr56b

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip