Emerald Asparagus and Sweet Onion Deviled Eggs

Not to take anything away from your AMAZINGLY Good deviled eggs, Sue V., but here is a Spring suggestion:
(makes 24)

1 dozen hard-boiled eggs
12 eggs
12 spears of baby/pencil thin* asparagus, bottoms trimmed
3 T. light mayo
3 T. sour cream
1 t. fresh lemon juice
1/2 t. sea* salt
1/2 t. finely chopped lemon mint*
1/2 t. finely chopped fresh dill*
2 T. finely minced sweet white onion
Smoked paprika*

In a medium pot, bring 4 cups of water to a boil, than add the asparagus and quickly blanch tor 30 secs. Immediately remove the asparagus, and run under cold water or plunge them into a ice-water bath to stop the cooking process* Drain well. Cut off the tops and slice them in half lengthwise; reserve for garnish.
Slice the stems (you should have about 1/2 cup) and puree in a processor with the mayo., sour cream, lemon juice and salt, until smooth. Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the white halves on a platter, cover and refrigerate. With a fork, mash the yolks to a smooth consistency. Add the pureed asparagus mixture and mix until smooth (you can also do this using an electric mixer with a whip attachment). Stir in the mint, dill, and onion.Taste and season accordingly. Spoon the mixture into a pastry bag (or cut the corner of a quart size baggie*) fitted with a plain or large stir tip, then pipe the mixture evenly into the egg-white halves. You can also fill them with a spoon. Top each with an asparagus tip and sprinkle with paprika. These will be devoured in a Flash!!!!

"A thankful attitude become a grid through which you perceive life."

Have FUN out there (or in there) today!!!

Love,

MM