6
STEAMED ASPARAGUS WITH EGG MAYONNAISE
INGREDIENTS
4 eggs
20 asparagus spears,
trimmed
¾ cup mayonnaise
Pepper
Good squeeze of lemon
juice
Serves 4
1. Place raw eggs in the base of a steamer basket, set
steamer for 15 - 20 minutes. Remove after that time,
crack all over and place into cold water. When they
are cool, peel and chop eggs and set aside.
2. Trim asparagus spears and arrange in the base of
a steamer basket. Set steamer for 7 minutes (a little
less time if you like your asparagus really crisp).
3. Whilst the asparagus is cooking, mix the chopped egg
into the mayonnaise, add pepper and lemon juice.
4. Arrange the warm asparagus spears on four serving
plates, spoon the mayonnaise in a thick ribbon over
each. Serve at once.
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