5 tablespoons unsalted butter
1 tablespoon fresh garlic, minced
2 pounds asparagus, stems peeled, fiberous ends removed
1 hard boiled egg, fine chopped
3 tablespoons fresh lemon juice
Salt
1 black peppercorn, freshly ground
2 teaspoons fresh tarragon, finely chopped
Recipe Directions
Heat butter in saucepan over medium heat. Add garlic and saute gently 1 minute; remove pan from heat. Reserve and keep warm.
Place asparagus in saucepan over medium heat. Add enough water to cover, simmer 3-5 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.
