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


Recipe Summary

35 mins
35 mins


Ingredient Checklist


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.

  • 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.


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; carbohydrates 3g; dietary fiber 1g; fat 2g; cholesterol 11mg; sodium 33mg.