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Asparagus with Hard-boiled Egg Sauce

di Academia Barilla

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Asparagus with Hard-boiled Egg Sauce
23 minutes


Side dish

Ingredients for 4 people

2 pounds asparagus (preferably white asparagus from Bassano)
3 hard-boiled eggs
2 anchovies chopped
1 tablespoon capers chopped
Juice of 1 lemon
1/2 cup extra virgin olive oil
Salt and pepper to taste

Preparation 15 minutes preparation + 8 minutes cooking
1. Wash and prepare asparagus by removing the tough bottom part of the stem

2. Tie in bunches with kitchen twine and stand them in a tall narrow pot

3. Fill with water up to 2/3 of the asparagus stems

4. Cook over medium heat for about 8 minutes

5. In a saucepan, bring eggs and salted water to a boil, then continue cooking for 10 minutes

6. Peel and halve them and press egg yolks through a sieve

7. Add about two tablespoons of lemon juice to the yolks and, beating constantly, add just enough olive oil in a thin, steady stream to create a rather runny sauce

8. Chop egg whites and add half to the sauce

9. Add anchovies, chopped capers and freshly ground pepper

10. Check seasoning, adding salt and lemon, if necessary

11. Ladle some sauce onto each plate as a dip for hot asparagus, or arrange the asparagus on a serving platter and serve garnished with sauce and remaining chopped egg whites