Dani Spies

if you have never had steamed asparagus with a squish of lemon before you have got to try it! It so simple and so delicious, but that's another story...

Now I almost always have hard boiled eggs in my fridge because my husband and I love to eat them as a snack, but if you have to make them specifically for the recipe, here's the secret to a perfect hardboiled egg:

In a medium pot cover the eggs with cold water and bring to a boil. Once at a rolling boiling, shut the heat off and pop a lid on the pot for eleven minutes. Remove the eggs and run them under cold water... that's it. I'm telling you this method has NEVER not delivered me a perfect hard boiled egg.

I decided to use two whole eggs and three egg whites to cut back on the fat in this dish. I find that two yolks adds just enough richness to carry the dish, so I didn't even miss the other yolks:).

This is one of those dishes that can go so many ways. It works especially well for a big meal or a buffet because you can serve it chilled or at room temperature so you can do all the work ahead of time. As a matter of fact you might want to add this to your Mother's Day menu... I think it would be great with a brunch buffet. As for me, I ate it solo... it was a kind of last minute light lunch...i t hit the spot!