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2 hard-boiled eggs -- coarsely chopped
2 tablespoons parsley -- finely chopped
1/2 teaspoon salt
1/8 teaspoon pepper
2 dashes red pepper sauce -- (2 to 4)
3/4 cup butter -- melted and cooled
2 pounds fresh asparagus -- trimmed and stalks peeled - see note
How To Prepare:
In a small bowl, whisk together eggs, parsley, salt, pepper and
red pepper sauce. Continue to stir and pour melted butter into
mixture in a steady stream. Cover bowl tightly and set aside.
In a tall stockpot, steam asparagus until just tender, being
careful not to overcook. Transfer asparagus to a heated plate
and arrange spears in a decorative pattern. Pour half of sauce
over asparagus and serve. Pour remainder of sauce in a bowl to
serve with asparagus.
NOTE: The asparagus can be placed in a glass pie pan, with a
small amount of water, covered with plastic wrap and microwaved
to 3 to 4 minutes.
SERVES 4 TO 6
Carbs per serving - include all nutritional information if known: