Are leftover Easter eggs
taking up too much space in your refrigerator?
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 |
Roasted
Asparagus with Garlic-Lemon Sauce
Ingredients:
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
1
small clove garlic, minced
1 tablespoon lemon juice
Garnish: 2 hard-cooked eggs, finely
chopped
Directions:
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
asparagus:
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.