Title: Asparagus dressed with lemon and chives
 Categories: Salads
      Yield: 4 Servings
 
           MARY WITT NDHD47A-----
      1 lb Asparagus
      2 tb Light olive oil -- or
           Canola
           Oil
      2 ts Lemon juice
      1 ts Grated lemon zest
      1 tb Chives -- snipped
      1 ts Salt
      1    Egg; hard boiled -- chopped
 
  Cut and discard the hard ends from Asparagus.  Peel the stalks uning a
  sharp knife or vegetable peeler. Place the stalks carefully in a
  shallow pan of boiling water and cook for 3-5 minutes, depending on
  the thickness of the stalks.  While the asparagus is cooking, shake
  together the oil, lemon juice, lemon zest, chives and salt. Drain the
  asparagus, pour the dressing on it and carefully turn the stalks over
  to coat. Serve the asparagus on a warm serving platter or on
  individual plates. Scatter the chopped egg on top. Servs 4 as a first
  course. MM Format Norma Wrenn npxr56b