| | Directions | | In a deep pan, heat 1-inch salted water (1/2 tsp. salt to 1 cup water) to boiling. Place asparagus in pan. Heat to boiling, cook uncovered 5 minutes. Cover and cook 7 to 10 minutes longer or until stalk ends are crisp-tender. Drain. In a small saucepan, pour wine over dried minced onion. Stir in lemon juice and mayonnaise, heat just to boiling. Gently stir in eggs. Serve hot over spears. |
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| Ingredients | | - |  | 1 1/2 pounds fresh asparagus |
| - | | 1/4 cup dry white wine |
| - | | 1 tablespoon Instant Minced Onion |
| - | | 1 tablespoon lemon juice |
| - | | 3/4 cup mayonnaise |
| - | | 2 hard-boiled eggs, chopped |
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