Asparagus with Egg, Garlic & Lemon Sauce
Submitted by tohimthespirit
Tender asparagus spears drizzled with a warm garlic-lemon butter sauce and chopped hard-boiled egg. A classic European side dish ready in just 15 minutes.
YIELD
4 servingsPREP
10 minCOOK
5 minREADY
15 minFifteen minutes. That’s all it takes to turn a pound of asparagus into something genuinely elegant.
The sauce is ridiculously simple: garlic sizzled gently in unsalted butter, then brightened with fresh lemon juice and studded with finely chopped hard-boiled egg.
Pour it over barely-cooked spears, scatter some fresh tarragon on top, and you’ve got a side dish that belongs on a white tablecloth.
This is old European cooking at its most honest, where a few good ingredients treated with care outshine anything complicated.
Chef Tips
- Sauté the garlic gently over medium heat; if it browns, it’ll taste bitter and overpower the delicate asparagus
- Pat the asparagus completely dry before plating so the butter sauce clings instead of sliding off
- Use the freshest eggs you can find for the chopped egg; the yolk should be golden and slightly jammy at the center
Ingredients
Directions
Heat butter in saucepan over medium heat. Add garlic and sauté gently 1 minute; remove pan from heat. Reserve and keep warm.
Place asparagus in saucepan over medium heat. Add enough water to cover, simmer 3 to 5 minutes or until just tender. Remove from saucepan, pat dry and transfer to serving platter. Keep warm.
TO SERVE: Stir egg and lemon into reserved garlic butter. Pour over asparagus, season with salt and pepper and garnish with tarragon.
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