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Ingredientes
- 24 x Fresh asparagus spears
- 1 c. Apple juice
- 2 x To 3 hard-boiled Large eggs
- 1 Tbsp. Poppy seeds
- 1/2 c. Cider vinegar
- 2 Tbsp. Honey Salt & pepper to taste
Direcciones
- Wash asparagus, remove woody ends and peel remaining stalk. Blanch in boiling salted water for 15-30 seconds, drain and immerse in ice water to stop cooking. Set aside. Peel and separate boiled Large eggs.
- Grate yolk into bowl and whisk in all remaining ingredients, using only sufficient vinegar to make a pourable sauce. Dice egg white. Hot asparagus in warm water, drain and serve 6 spears per plate as appetizer. Cover with sauce and diced egg white.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 4 servings | |
| Calories 57 | |
| Calories from Fat 9 | 16% |
| Total Fat 1.06g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 203mg | 6% |
| Total Carbs 9.88g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 7.11g | 5% |
| Protein 1.58g | 3% |
