Asparagus With Egg~ Garlic & Lemon Sauce Recipe

Ingredients

5 tbsp butter,unsalted
1 tbsp fresh garlic,minced
2 lb asparagus,prepared*
1 hard boiled egg,fine chopped
3 tbsp fresh lemon juice
1 salt
1 black pepper,freshly ground
2 tsp fresh tarragon,fine chopped


Directions

* - stems peeled and fiberous ends removed.

1. Heat butter in saucepan over medium heat. Add garlic and saute
gently 1 minute; remove pan from heat. Reserve and keep warm.

2. Place asparagus in saucepan over medium heat. Add enough water to
cover, simmer 3-5 minutes or until just tender. Remove from saucepan,
pat dry and transfer to serving platter. Keep warm.

3. TO SERVE: Stir egg and lemon into reserved garlic butter. Pour over
asparagus, season with salt and pepper and garnish with tarragon.


Servings: 4 servings

 

 

Asparagus With Egg~ Garlic & Lemon Sauce Recipe brought to you by Recipe Ideas


Categories: Fruit; Sauce; Vegetable


The History of Recipes

We can track the history of `recipes` back into distant history, in truth as far as ancient Egypt, and quite possibly further than that. In practice though, sadly, these ancient cookbooks were just primitive hieroglyphic recipes for preparing food.

The truth of the matter is, the most ancient recipe found, according to food historians is a collection of ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`.

As we move into The time of the romans around 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes enjoyed by the Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvre, main course and desserts, a very modern way of dining. Aspicius also informs us how the cooks of his times used many aromatic flavors, including many that are still in use today for example bay, mint and parsley.

During the next few centuries, the powerful and rich houses strove to serve up the most exotic meals, and as a result cooks and their recipes could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, trying out, and recording recipes of the day.

By the advent of the 20th century, cook books were greatly in demand mostly due to increased literacy, people having more spare time and having more money to spend.

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We hope you enjoy this Asparagus With Egg~ Garlic & Lemon Sauce recipe.

 


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