Put whites of the eggs through a coarse sieve and spread solidly on a large flat platter as the background. Lengthwise across center of platter place 3 asparaghus end to end. Using this as a base, place 8 asparagus vertically to represent the 8 candles. To form the base of Menorah, place under the lengthwise line of tips, in the center, 2 half pcs. of asparagus, side by side vertically, and underneath these, one asparagus horizontally. Mash yolks with butter or mayonnaise and form into tiny balls, witha point at one end to represent the tip o f the flame. Sprinkle with paprika a d place avoce the 8 asparagus candles. Use remainder of yolks alternately with the olives to form a frame around the edge of the platter.
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|Serving Size: 1 Serving (690g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 448 (64%)|
|Amt Per Serving||% DV|
|Total Fat 49.8g||66 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 25.3g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 1272mg||391 %|
|Sodium 1821.3mg||63 %|
|Potassium 846.8mg||22 %|
|Total Carbohydrate 22.5g||7 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 12.4g|
|Protein 44.1g||63 %|
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Calories per serving: 701
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