Looking for ways to use leftover Easter eggs? Read on…

Are leftover Easter eggs
taking up too much space in your refrigerator?

Teereet (tirit)
Put them to good use in two
of our tried-and-true recipes (teereet, Armenian potato-egg salad), or add them
in this simple recipe featuring springtime fresh asparagus.

Photo from eatingwell.com
Asparagus with Garlic-Lemon Sauce

    2 lbs. asparagus, trimmed
    1 Tablespoon extra-virgin olive oil
    1/8 teaspoon salt
Sauce Ingredients:
    2 tablespoons low-fat mayonnaise
    2 tablespoons crumbled Feta cheese
small clove garlic, minced
    1 tablespoon lemon juice
   Garnish: 2 hard-cooked eggs, finely
1.  Preheat oven to 425°F.
2. Toss asparagus with oil and salt in a large
bowl. Spread on a foil-lined baking sheet and roast, stirring once halfway
through, until tender, 15 to 20 minutes.
3. Combine mayonnaise, Feta cheese, garlic and
lemon juice in a small bowl. If sauce is too thick, add 2 tablespoons water to
thin it out.
To serve, drizzle the
asparagus with the sauce and garnish with chopped hard-cooked egg.
If you prefer, the asparagus may be grilled
instead of roasted.
To grill
1. Preheat your grill for
high, direct heat.
2. Break or cutting off any
tough bottom ends. Place the asparagus on a plate. Toss with a little olive oil
and salt.
3 Grill the asparagus spears
for 5-10 minutes, until slightly charred and fork tender, turning them now and
then so that they brown evenly.
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