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Asparagus Olive Oil and Eggs

Anonymous August 22 2005

1 pound asparagus

1 1/2 teaspoons olive oil

1/4 teaspoon coarse salt

Freshly ground black pepper

2 hard-cooked eggs, quartered

Bring a saucepan filled with water and 1 teaspoon of salt to a boil. Snap off tough ends of stems and, if asparagus is thick, peel bottom half or three quarters with vegetable peeler. Place in boiling

salted water and simmer for about 3 minutes, or until asparagus is

just tender. (Or steam until tender.) Remove from water and

immediately place under cold running water to cool quickly. Drain and pile on serving dish. Drizzle with olive oil, sprinkle with salt and pepper to taste and serve with egg quarters on the side. Serves 8 to 10.

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