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Deviled Asparagus
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Deviled Asparagus



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.)



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.




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