Recipe for Greek Style Asparagus with Egg-Lemon Sauce
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This popular dish is finished with a flavorful egg and lemon sauce (avgolemono). It is typically prepared throughout Greece whenever asparagus are in season.
Greek Style Asparagus with Egg and Lemon Sauce (Sparangia Avgolemono) Recipe Ingredients:
- 1 bunch of asparagus, ends trimmed
- Greek olive oil, for drizzling
- Salt, to taste
- Pepper, to taste
- 1 recipe avgolemono, prepared with vegetable broth
- 3 tablespoons fresh, chopped parsley
Directions to Prepare Asparagus With Egg and Lemon Sauce:
Preheat the oven to 350 degrees Fahrenheit. Brush a 9 x 13 pan with olive oil or spray with cooking spray.
Place the asparagus in a single layer in the baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven until done to your liking. For best results, you should keep them slightly crunchy. If you do, it should take about twenty minutes for them to cook.
Prepare the avgolemono while the asparagus are in the oven. Remove the baking dish from the oven. Ladle the avgolemono over the asparagus and sprinkle with parsley just before serving.
**Please Note: Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.
This post was written by Greek Boston