Asparagus with hard-boiled egg sauce
- 2 lb asparagus , (preferably white asparagus from Bassano)
- 3 hard-boiled eggs
- 2 anchovies , chopped
- 1 tbsp capers , chopped
- 1 lemon
- ½ cup extra virgin olive oil
- salt and pepper to taste
Prepare the eggs by emerging them in boiling water and letting them cook for 8 minutes.
Once hard-boiled, remove them from the water, peal and cut in half.
Remove the yolks from the whites and pass the yolks through a sieve.
Add lemon juice to the egg yolks and begin to slowly add the olive oil, mixing continuously.
Chop half of the egg whites and add them to the sauce. Also add capers and chopped anchovies.
Adjust the salt and pepper, and if need be, add more lemon juice.
Then prepare the asparagus, by removing the fibrous part of the stalk.
Tie into a bunch and place asparagus in a tall, narrow pot standing upright.
Add cold water until it covers 2/3rds of the stalk and boil for about 8 minutes. Serve the asparagus hot, to dip in the sauce.
Or you can let them cool and place them on a place with a garnish of the remaining chopped white egg whites.
Did you known that…
Even back in the Roman Age, people knew to cook asparagus just for a few minutes? Suetonius once compared a quick military attack of Emperor Augustus to the time it takes to cook asparagus.