 |
| Asparagus With Sunshine Sauce |
| 1 1/2 pounds fresh asparagus 1/4 cup sauerne or other dry white wine 1 tablespoon instant minced onion 1 tablespoon lemon juice 3/4 cup mayonnaise 2 hard cooked eggs, chopped |
| Prepare and cook asparagus spears in deep pan of salted water(1/2 teaspoon to each cup water) Place upright in pan bring to boil, boil for 5 minutes uncovered. Cover and cook another 7-10 minutes or until stalk ends are crisp and tender. |
| In small sauce pan, pour wine over onion. Stir in lemon juice and mayonnaise, heat just to boiling. Gently stir in eggs. Serve hot over spears. 4 to 6 servings |
|
 |
 |
 |
 |