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Directions: Bring a pot of water to a boil, add the asparagus and cook for 2-3 minutes.
Drain and run under cold water to refresh. Pat the asparagus dry with a kitchen towel.
Place the lemon juice, lemon zest, mustard, sugar, salt and pepper in a small bowl. Slowly drizzle in the olive oil, whisking constantly until slightly thickened. Set aside.
Gently combine the chopped eggs with the parsley. Arrange the asparagus on a large plate (or small individual plates) and sprinkle with the egg
&
parsley mixture. Just before serving, drizzle with the dressing.
| Ingredients:
13/625 Cup(s) finely grated lemon zest
2 hard cooked, finely chopped eggs
1 salt & freshly ground pepper; to taste
4 Tablespoon(s) unsalted butter
13/625 Cup(s) sugar
1 Teaspoon(s) dijon mustard
2 Tablespoon(s) fresh lemon juice
36 Pound(s) medium-thick ends removed asparagus
2 chopped fresh flat-leaf parsley leaves |
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