8 spears of asparagus
1/4 cup butter
2 eggs
1 cup milk
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
Salt and black pepper to taste
8 spears of asparagus
1/4 cup butter
2 eggs
1 cup milk
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
Salt and black pepper to taste
In a large skillet, cook the asparagus in plenty of water until the leaves are tender and easily removable
Remove the leaves from the asparagus and clean out the ends
Cut the asparagus into thin slices
In a separate skillet, melt the butter, add the chopped asparagus ends, and sauté well, stirring constantly
Beat the eggs lightly, then combine with milk, salt, black pepper, lemon juice, and parsley
Place the mixture over the asparagus and cook lightly, stirring constantly until thickened
Serve 4 portions
200 calories per serving.
