Nice for a summer lunch
1 lb asparagus, steamed
4-6 hard-cooked eggs (for rings)
3 T olive oil
1 T cider vinegar
1 t salt
Dash cayenne pepper
Few drops lemon juice
Spinach leaves
To make egg rings, hard cook the eggs, cool, then cut in sections crosswise, about one-half inch wide. Only 2 or 3 rings can be obtained from one egg. Reserve yolks for garnish.
Beat together the olive oil, vinegar, salt, pepper and lemon juice, and pour over the asparagus. Let stand in a cold place for thirty minutes. Arrange the stalks in bundles of five, slipping them through the egg rings and arranging on spinach leaves. Crumble yolks and sprinkle over the top.
1 lb asparagus, steamed
4-6 hard-cooked eggs (for rings)
3 T olive oil
1 T cider vinegar
1 t salt
Dash cayenne pepper
Few drops lemon juice
Spinach leaves
To make egg rings, hard cook the eggs, cool, then cut in sections crosswise, about one-half inch wide. Only 2 or 3 rings can be obtained from one egg. Reserve yolks for garnish.
Beat together the olive oil, vinegar, salt, pepper and lemon juice, and pour over the asparagus. Let stand in a cold place for thirty minutes. Arrange the stalks in bundles of five, slipping them through the egg rings and arranging on spinach leaves. Crumble yolks and sprinkle over the top.