4 pounds asparagus
4 cups boiling water
3/4 teaspoon salt
4 hard-cooked eggs, peeled
Lemon wedges


1. Trim the tough ends from the 4 pounds asparagus; if the stems are thick, use a vegetable peeler to peel them. Have ready a large bowl of ice water.
2. Place asparagus in a 6-quart saucepan or Dutch oven, sprinkle them with 1/2 teaspoon salt and add the 6 cups boiling water. Cover; bring to a boil and cook just until crisp tender--about 3 to 4 minutes for thin stalks and up to 6 to 8 for thick stems. Drain well and pat dry.
3. Arrange the asparagus, tips together, on a large serving platter. Sprinkle with salt. Scatter the chopped egg across the asparagus, arranging it across the center of the stalks and leaving the tips and ends exposed. Serve with lemon wedges.

Nothing says springtime like fresh asparagus, and nothing is easier or prettier than this platter of bright green asparagus with yellow and white egg. For a special presentation, separate the hard-cooked eggs, sieve the yolks and chop the whites separately, and arrange them in alternating strips across the top of the asparagus.

Asparagus with Cooked Egg
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