Deviled Asparagus

 

INGREDIENTS:

2 hard-boiled eggs, coarsely chopped
2 tablespoons parsley, finely chopped
1/2 teaspoon salt
1/8 teaspoon pepper
2 to 4 dashes red pepper sauce
3/4 cup butter, melted and cooled
2 to 3 pounds fresh asparagus, trimmed and stalks peeled (See note.)

TO PREPARE:

 

In a small bowl, whisk together eggs, parsley, salt, pepper and red pepper sauce. Continue to stir and pour melted butter into mixture in a steady stream.

Cover bowl tightly and set aside.

In a tall stockpot, steam asparagus until just tender, being careful not to overcook.

Transfer asparagus to a heated plate and arrange spears in a decorative pattern.

Pour half of sauce over asparagus and serve. Pour remainder of sauce in a bowl to serve with asparagus.

 

NOTE: The asparagus can be placed in a glass pie pan, with a small amount of water, covered with plastic wrap and microwaved to 3 to 4 minutes.

 

SERVES 4 TO 6