Steamed Asparagus with Chopped Egg

Lightly steamed asparagus, a drizzle of sautéed garlic with wine and chopped egg make this a sensational side dish.


  • 1⁄3 cup olive oil
  • 2 cloves garlic, finely minced
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lemon juice, plus lemon zest
  • 2 tablespoons white wine
  • 1⁄4 teaspoon freshly ground black pepper
  • 1 1⁄2 pounds asparagus, trimmed
  • 2 hard-boiled eggs, peeled and chopped
  • freshly cracked black pepper


  • Add 2" water to a large pot and bring to a boil. Add asparagus, cover and steam for 2 minutes. Drain.
  • Meanwhile, heat 1 tablespoon oil in a skillet. Add garlic and sauté 1 minute. Add soy sauce, lemon juice, white wine and pepper; heat through. Whisk in remaining oil.
  • Place asparagus in serving bowl. Pour lemon sauce over asparagus and gently toss. Garnish with chopped egg, cracked pepper, and lemon zest.