posted by Mona M 06-15-100 4:14 AM
Deviled Asparagus
from From Portland's Palate... A Collection of Recipes from the City of Roses
2 hard-boiled eggs, coarsely chopped
2 tablespoons parsley, finely chopped
1/2 teaspoon salt
1/8 teaspoon pepper
2 to 4 dashes red pepper sauce
3/4 cup butter, melted and cooled
2 to 3 pounds fresh asparagus, trimmed and stalks peeled (See note.)
In a small bowl, whisk together eggs, parsley, salt, pepper and red pepper sauce. Continue to stir and pour melted butter into mixture in a steady stream. Cover bowl tightly and set aside.
In a tall stockpot, steam asparagus until just tender, being careful not to overcook. Transfer asparagus to a heated plate and arrange spears in a decorative pattern. Pour half of sauce over asparagus and serve. Pour remainder of sauce in a bowl to serve with asparagus.
Note: The asparagus can be placed in a glass pie pan, with a small amount of water, covered with plastic wrap and microwaved to 3 to 4 minutes.
Serves 4 TO 6
Copyright 1992 The Junior League of Portland, Oregon, Inc. All rights reserved.