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Asparagus with Lime Aioli, Egg and Green Onion |
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1 and 1/2 lbs (750 g) 1/2 cup (125 mL) 2 tbsp (30 mL) 1 tbsp (15 mL) 1 2 3 tbsp (45 mL) |
large Asparagus, trimmed and rinsed Salt, as needed mayonnaise olive oil fresh lime juice large clove garlic, finely chopped hard-cooked eggs, roughly chopped thinly sliced green onion |
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Put asparagus into a large skillet of salted, boiling water. Boil gently until slightly underdone, about 3 minutes, depending on thickness. Drain well and spread on paper towel to cool. Meanwhile, to make aioli, mix mayonnaise with olive oil, lime juice, and garlic. Set aside. Over a piece of wax paper or paper towel, using the back of a wooden spoon force boiled eggs through a coarse sieve, making sure to scrape off the egg that clings to the underside of the sieve. Arrange asparagus on a platter, then drizzle with the aioli. Sprinkle with egg, then green onion. Lightly season with salt and serve. Serves 6
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