Asparagus Eggs Amandine Recipe
Ingredients
| Asparagus | 2 Pound | |
| Hard-cooked eggs - 6 to 8, sliced | ||
| Butter/Margarine | 4 Tablespoon | |
| Onion | 1/4 Cup (16 tbs), minced | |
| All-purpose flour - 2 tablespoons | ||
| Half-and-half (light cream) - 2 cups (1 pint) | ||
| Salt | 3/4 Teaspoon (Curry powder - 2 teaspoons) | |
| Worcestershire | 1/4 Teaspoon (Curry powder - 2 teaspoons) | |
| Pepper | 1/8 Teaspoon (Curry powder - 2 teaspoons) | |
| Parsley | 2 Tablespoon, minced (Curry powder - 2 teaspoons) | |
| Almonds | 1/2 Cup (16 tbs), sliced (Curry powder - 2 teaspoons) | |
Directions
GETTING READY
1. Preheat oven to 225°.
MAKING
2. In a saucepan cook whole asparagus spears.
3. Drain asparagus.
4. Arrange in a heatproof serving platter.
5. Keep sliced eggs over asparagus.
6. Cover with foil and bake in oven.
7. Heat 3 tablespoons butter in a saucepan. Add onions and saute.
8. Add curry and flour and cook.
9. Stir in cream and cook until thick.
10. Add salt, Worcestershire, pepper, and parsley.
11. Keep warm until serving.
12. In the remaining 1 tablespoon butter lightly toast almonds.
SERVING
13. Pour sauce over asparagus and eggs.
14. Sprinkle almonds over it.
1. Preheat oven to 225°.
MAKING
2. In a saucepan cook whole asparagus spears.
3. Drain asparagus.
4. Arrange in a heatproof serving platter.
5. Keep sliced eggs over asparagus.
6. Cover with foil and bake in oven.
7. Heat 3 tablespoons butter in a saucepan. Add onions and saute.
8. Add curry and flour and cook.
9. Stir in cream and cook until thick.
10. Add salt, Worcestershire, pepper, and parsley.
11. Keep warm until serving.
12. In the remaining 1 tablespoon butter lightly toast almonds.
SERVING
13. Pour sauce over asparagus and eggs.
14. Sprinkle almonds over it.
Chef
