Asparagus Spears With Apple, Egg And Poppy Seed Dressing Recipe

1. 1

   Wash asparagus, remove woody ends and peel remaining stalk.

2. 2

   Blanch in boiling salted water for 15-30 seconds, drain and immerse in ice water to stop cooking.

3. 3

   Set aside.

4. 4

   Peel and separate boiled Large eggs.

5. 5

   Grate yolk into bowl and whisk in all remaining ingredients, using only sufficient vinegar to make a pourable sauce.

6. 6

   Dice egg white.

7. 7

   Hot asparagus in warm water, drain and serve 6 spears per plate as appetizer.

8. 8

   Cover with sauce and diced egg white.

* Per serving · 4 servings · Values may vary.

No additional tips available.