Monday, April 21, 2014

Looking for ways to use leftover Easter eggs? Read on...

Are leftover Easter eggs taking up too much space in your refrigerator?
Teereet (tirit)
Put them to good use in two of our tried-and-true recipes (teereet, Armenian potato-egg salad), or add them in this simple recipe featuring springtime fresh asparagus.

Photo from
Roasted Asparagus with Garlic-Lemon Sauce

    2 lbs. asparagus, trimmed
    1 Tablespoon extra-virgin olive oil
    1/8 teaspoon salt
Sauce Ingredients:
    2 tablespoons low-fat mayonnaise
    2 tablespoons crumbled Feta cheese
    1 small clove garlic, minced
    1 tablespoon lemon juice
   Garnish: 2 hard-cooked eggs, finely chopped
1.  Preheat oven to 425°F.
2. Toss asparagus with oil and salt in a large bowl. Spread on a foil-lined baking sheet and roast, stirring once halfway through, until tender, 15 to 20 minutes.
3. Combine mayonnaise, Feta cheese, garlic and lemon juice in a small bowl. If sauce is too thick, add 2 tablespoons water to thin it out.
To serve, drizzle the asparagus with the sauce and garnish with chopped hard-cooked egg.
If you prefer, the asparagus may be grilled instead of roasted.
To grill asparagus:
1. Preheat your grill for high, direct heat.
2. Break or cutting off any tough bottom ends. Place the asparagus on a plate. Toss with a little olive oil and salt.
3 Grill the asparagus spears for 5-10 minutes, until slightly charred and fork tender, turning them now and then so that they brown evenly.

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