Our recipes demonstrate the egg's unique ability to "move around the plate" as an ingredient in appetizers, snacks, desserts, soups, and salads - and as the star of a variety of entrees.
Lemony Asparagus Spear Salad
(From The 4-Ingredient Diabetes Cookbook , p. 50)
Serves 4/Serving size: 5 spears
Prep time: 6 minutes
Cook time: 1 minute
1 pound asparagus spears, trimmed
1 tablespoon basil pesto sauce
2 teaspoons lemon juice
1/4 teaspoon salt
6 Hickman hard-boiled eggs, chopped
Cover asparagus with water in a 12-inch skillet and bring to a boil, then cover tightly and cook 1 minute or until tender-crisp.
Immediately drain the asparagus in a colander and run under cold water to cool. Place the asparagus on paper towels to drain, then place on a serving platter.
Top the asparagus with the pesto and roll the spears back and forth to coat completely. Drizzle with lemon juice and sprinkle with salt. Flavors are at their peak if you serve this within 30 minutes.
Cook’s Tip: You can cook the asparagus ahead of time and refrigerate it, but wait until serving time to add the remaining ingredients.