Ingredients
- 24 x Fresh asparagus spears
- 1 c. Apple juice
- 2 x To 3 hard-boiled Large eggs
- 1 Tbsp. Poppy seeds
- 1/2 c. Cider vinegar
- 2 Tbsp. Honey Salt & pepper to taste
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Asparagus Spears With Apple, Egg And Poppy Seed Dressing
Servings: 4
Directions
- Wash asparagus, remove woody ends and peel remaining stalk. Blanch in boiling salted water for 15-30 seconds, drain and immerse in ice water to stop cooking. Set aside. Peel and separate boiled Large eggs.
- Grate yolk into bowl and whisk in all remaining ingredients, using only sufficient vinegar to make a pourable sauce. Dice egg white. Hot asparagus in warm water, drain and serve 6 spears per plate as appetizer. Cover with sauce and diced egg white.
- Yield: 4 servings
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