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Spring Asparagus and Angel Eggs Appetizer


Spring Asparagus and Angel Eggs Appetizer


  • 6 organic eggs
  • 1 bunch fresh asparagus, washed and tough ends cut off
  • 2 Tbsp. extra virgin olive oil Freshly grated Parmesan cheese (optional)
  • Sea salt and black pepper, to taste
  • 2 Tbsp. Vegenaise (or your favorite mayonnaise)
  • ½ tsp. mustard powder
  • 1 Tbsp. pickle relish
  • Smoked paprika, for garnish


  • Cover the cold eggs with cool water in a large pan and bring to a boil.
  • Remove the pan from the heat, cover, and let sit for 15 minutes to cook the eggs.
  • Meanwhile, bring water (enough to cover the asparagus) to a slow simmer in a large pan.
  • Cut the asparagus into 1-inch pieces and add them to the pan of simmering water.
  • Cook the asparagus for 2 or 3 minutes, then drain and remove to a bowl.
  • Drizzle with the olive oil, sprinkle with a little Parmesan, and season with salt and pepper. Stir gently and place in the refrigerator while you finish the eggs.
  • After the eggs have sat for about 15 minutes, drain them and rinse with cold water to stop the cooking process. Remove the shells from the eggs, cut the eggs in half, and place the yellow yokes in a large bowl.
  • Add the Vegenaise, mustard powder, and relish to the bowl and season with salt and pepper. Stir well to combine.
  • Spoon some of this mixture into each egg-white half. Sprinkle the eggs with paprika and serve with some of the asparagus. Makes 3 appetizers
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