When it comes to eating, I love variety and creativity. And, I don’t know about you, but asparagus has always been a challenge to me. I mean, how many ways can you cook asparagus?

Well, there was a time when I thought I was stuck with plain, boiled asparagus and mayonnaise. However, since those early days of my cooking life, I have come up with quite a few excellent ways to cook up asparagus. This recipe adds plenty of interest to this vegetable, along with plenty of taste and plating appeal.

Try this. You, and your company, will love it.

6 SERVINGS

- 2 large hard-boiled eggs, shelled (Of course…who would eat the shells?)

1. Rub the eggs through a coarse sieve (or do whatever it takes to make a fine crumble) into a mixing bowl.

- 1 tablespoon Italian seasoning
- Salt and pepper to taste

2. Add the Italian seasoning to the eggs and toss to distribute evenly. Season this with the salt and pepper to taste, and then set aside.

3. Bring a large pot or skillet of water to a rolling boil.

4. Prepare a large bowl of ice water, and set it aside.

- 2 pounds asparagus, stem ends trimmed

4. Add asparagus to boiling water, and cook for 2 to 3 minutes, until tender but crisp. Immediately transfer asparagus to ice water to chill and to prevent it from continued cooking.

Drain the asparagus well and pat it completely dry, putting the asparagus in a bowl.

For the Dijon-Lemon Sauce

- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 6 tablespoons olive oil
- Salt and pepper to taste

4. Whisk the above ingredients together in a small bowl and pour it over asparagus, tossing to coat the asparagus well.

5. Arrange the asparagus on a platter with the tips all facing the same direction and then spoon the set-aside egg mixture over stem ends.

- 2 lemons, sliced for garnish (optional)
- Parsley for garnish (optional)

6. Garnish the serving platter with slices of lemon and parsley and serve the remaining mustard-lemon juice mixture on the side.

This makes a beautiful presentation.

Enjoy!

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