In a deep pan, heat 1-inch salted water (1/2 tsp. salt to 1 cup water) to boiling. Place asparagus in pan. Heat to boiling, cook uncovered 5 minutes. Cover and cook 7 to 10 minutes longer or until stalk ends are crisp-tender. Drain.
In a small saucepan, pour wine over dried minced onion. Stir in lemon juice and mayonnaise, heat just to boiling. Gently stir in eggs. Serve hot over spears.
Ingredients
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1 1/2 pounds fresh asparagus
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1/4 cup dry white wine
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1 tablespoon Instant Minced Onion
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1 tablespoon lemon juice
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3/4 cup mayonnaise
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2 hard-boiled eggs, chopped
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