A vegetable side dish that can be easily made vegan.
8 asparagus (fresh asparagus spears)
seasoning (salt and ground black pepper)
2 T butter
1 T lemon juice
2 egg (optional, hard boiled, chopped)
1 T chervil (fresh chervil, finely chopped)
- Trim and peel asparagus
- Poach the spears in lightly slated water until just tender, 3-6 minutes.
- Drain and place in serving dish, season to taste.
- Melt butter with the lemon juice, trickle over the asparagus, sprinkle with the egg if using, garnish with the chervil.
- Serve warm.
Substitute butter with vegetable margarine for a vegetarian recipe.