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Asparagus with Hard-Boiled Egg Recipe

Asparagus with Hard-Boiled Egg Recipe

Recipe adapted from Mediterranean Vegetables by Clifford A. Wright (Harvard Common Press, 2001).

Eggs have been revered as magical symbols for millennia. Spring Equinox, the time of birds’ egg-laying, is the perfect time to celebrate eggs. (Did you know that the traditional Easter-egg hunt has its roots in our ancient ancestors’ hungry search for bird eggs?) This dish pairs them with asparagus, a lively reminder of the green things coming back to life is so many areas of the world.

But there’s more to this recipe than a link with tradition: asparagus is rich in immunity-enhancing antioxidants and vitamins. Eggs have lots of Omega-3 oil and biotin, useful in the metabolism of carbohydrates and fats. The combination is unbeatable springtime nutrition. Indulge!

INGREDIENTS

2 pounds thin asparagus
1 hard-boiled egg, shelled and chopped fine
1 tablespoon finely chopped fresh parsley leaves
Salt and freshly-ground black pepper to taste
2 tablespoons unsalted butter, melted

1. Snap off the ends of the asparagus. You should end up with about a pound of asparagus tips.

2. Place the asparagus tips in a large non-reactive skillet and cover with water. Turn the heat to high, bring water to a boil, and cook the asparagus tips until they are soft, about 25 minutes. Drain and arrange them on an oval platter with all the tips pointing in one direction.

3. Sprinkle the asparagus with the chopped egg and parsley and season with salt and pepper. Pour the butter over everything and serve immediately.

Serves 4.

Read more: Food, All recipes, Side Dishes

Recipe adapted from Mediterranean Vegetables by Clifford A. Wright (Harvard Common Press, 2001). Copyright (c) 2001 by Clifford A. Wright. Reprinted by permission of Harvard Common Press.

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

Go to the Source

Mediterranean Vegetables

A cook's ABC of vegetables and their preparation in Spain, France, Italy, Greece, Turkey, the Middle East, and North Africa, with more than 200 authentic recipes for the home cook.buy now

25 comments

+ add your own
10:25AM PDT on Jun 12, 2013

Good recipe,thanks for sharing

10:33AM PDT on Apr 25, 2013

yum

4:24AM PDT on Apr 25, 2013

Thanks

5:35AM PDT on Apr 23, 2013

Or maybe it's an Easter egg?

5:34AM PDT on Apr 23, 2013

Does the egg have to be blue? LOL!

7:03AM PDT on Apr 7, 2013

Anything with asparagus is a marvellous treat.

A dash of lemon juice adds even more flavour.

Fascinating, this article has a July 21, 2000 date on it and the first comment is dated in 2009. An amazing amount of time going by without any vegans jumping in to give the standard lecture about how eating eggs is the end of the world even if one uses organic, cage free and well cared for hens. Same for using organic butter.

True, Sarah n, all parts of asparagus are delicious.

4:09PM PDT on Apr 1, 2013

Sounds good.

9:04AM PDT on Apr 1, 2013

love asparagus. thanks.

6:44AM PDT on Apr 1, 2013

Thanks.

3:01AM PDT on Apr 1, 2013

Thank you.

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