Categories: Vegetables- Asparagus

Ingredients

• 3 large eggs
• 2 lbs. asparagus, trimmed
• 1 lemon
• 3 Tbsp. extra virgin olive oil
• 2 Tbsp. red wine vinegar
• 1 Tbsp. snipped chives
• 1/4 tsp. sugar

Directions

1. In 2 quart saucepan, combine eggs and enough cold water to cover. Heat to boiling on high. Remove from heat. Cover, and let stand 14 minutes. Rinse eggs with cold water until cool, then peel. Eggs may be hard-cooked and refrigerated up to 3 days ahead.

2. Meanwhile, cook asparagus. Arrange in even layer in microwave safe 8 × 8 inch baking dish. Add 1/4 cup water. Cover with vented plastic wrap and microwave on high 5 minutes. Asparagus may be cooked, cooled and refrigerated in airtight container up to 2 days.

3. From lemon, grate 1/4 tsp. peel, set aside. Squeeze 1 Tbsp. juice to small bowl. To bowl with lemon juice add oil, vinegar, chives, sugar, and 1/2 tsp. each salt and pepper; whisk to combine.

4. To serve, arrange asparagus serving platter. Drizzle with vinaigrette. Coarsely grate eggs over asparagus and garnish with reserved lemon peel.

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