Are leftover Easter eggs taking up too much space in your refrigerator?
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| Teereet (tirit) |
Put them to good use in two of our tried-and-true recipes (teereet, Armenian potato-egg salad), or add them in this simple recipe featuring springtime fresh asparagus.
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| Photo from eatingwell.com |
Roasted Asparagus with Garlic-Lemon Sauce
Ingredients:
2 lbs. asparagus, trimmed
1 Tablespoon extra-virgin olive oil
1/8 teaspoon salt
Sauce Ingredients:
2 tablespoons low-fat mayonnaise
2 tablespoons crumbled Feta cheese
1 small clove garlic, minced
1 tablespoon lemon juice
Garnish: 2 hard-cooked eggs, finely chopped
Directions:
1. Preheat oven to 425°F.
2. Toss asparagus with oil and salt in a large bowl. Spread on a foil-lined baking sheet and roast, stirring once halfway through, until tender, 15 to 20 minutes.
3. Combine mayonnaise, Feta cheese, garlic and lemon juice in a small bowl. If sauce is too thick, add 2 tablespoons water to thin it out.
To serve, drizzle the asparagus with the sauce and garnish with chopped hard-cooked egg.
If you prefer, the asparagus may be grilled instead of roasted.
To grill asparagus:
1. Preheat your grill for high, direct heat.
2. Break or cutting off any tough bottom ends. Place the asparagus on a plate. Toss with a little olive oil and salt.
3 Grill the asparagus spears for 5-10 minutes, until slightly charred and fork tender, turning them now and then so that they brown evenly.