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Asparagus with Egg Confetti

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June 26th, 2007

By Leeanne Wright

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“My three-year-old son Seamus really liked that it was almost finger food, and he could run around with it.” -Julianne Booth, mom of 3, Montreal

Servings
6
Prep Time
25 minutes
Ingredients
  • 1 1/2 tbsp lemon juice
  • 1 tbsp finely minced red onion
  • 2 tsp Dijon mustard
  • 1 tsp sugar
  • 3 tbsp olive oil
  • 2 lbs asparagus
  • 2 hard-boiled eggs, peeled
    • Directions
  • 1.

    Whisk together lemon juice, onion, mustard, sugar and oil in a small bowl. Season with salt and pepper.

  • 2.

    Snap woody ends off asparagus. Blanch* asparagus.

  • 3.

    Transfer asparagus to a serving platter and drizzle with vinaigrette.

  • 4.

    Grate eggs (or finely chop) and scatter over asparagus.

    • Nutrients Per Serving
    122 calories, 9.2 g fat, 38.9 mg calcium, 228 mg sodium, 7.5 g carbohydrates, 2.1 g fibre, 5.3 g protein, excellent source of riboflavin, folate and vitamin A; good source of thiamine, vitamin B12, and vitamin C.
    Asparagus with Egg Confetti
    Photo by Angus Fergusson
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