The Essential New York Times Cookbook: Classic Recipes for a New Century
Tags: challenge chapter 5 2005
Recipe Reviews
Queezle_Sister from Salt Lake City, UT
At first glance, I thought this recipe might be an asparagus version of this cocktail, but instead sieved hard-boiled eggs decorate the asparagus in an imitation of the flower.
The cool asparagus was delightful, the lemon played off the vegetal goodness of the asparagus, and the egg added only a small bit of smoothness. This is a dish for your good olive oil, and its the perfect thing for an unseasonably warm spring day.
(edited 10th June 2013) (0) comment (1) useful
Login or register to add your own review of this recipe.