By simmering the asparagus in water with fresh tarragon sprigs we've added lots of flavor to this side dish recipe. And no, that's not grated cheese on top! It's grated hard-cooked egg, which adds protein to this 35-minute dish.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
35 mins
total:
35 mins
Servings:
20
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Snap off and discard woody bases from asparagus. If desired, scrape off scales. Finely chop 1 sprig of the tarragon (you should have about 1 tablespoon chopped tarragon); set aside.

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  • Combine asparagus and remaining 3 sprigs tarragon in a large skillet. Add enough lightly salted water to cover; bring to boiling. Cover and cook about 3 minutes or just until crisp-tender. Drain well; discard tarragon sprigs. Transfer to a serving platter. Drizzle with 1 tablespoon of the olive oil.

  • Meanwhile, cook onion and garlic in a large skillet in the remaining 1 tablespoon hot oil until tender. Stir in bell pepper, salt, and reserved chopped tarragon. Spoon beside asparagus. Press hard-cooked egg through a fine sieve and sprinkle over the asparagus. Serve warm, or cover with foil and chill for up to 8 hours.

Tips

To make ahead: Asparagus may be trimmed and chilled up to 24 hours before cooking. Egg may be hard cooked and chilled up to 3 days ahead.

Nutrition Facts

28 calories; protein 1g 2% DV; carbohydrates 3g 1% DV; exchange other carbs; dietary fiber 1g 4% DV; fat 2g 3% DV; saturated fatg; cholesterol 11mg 4% DV; sodium 33mg 1% DV.