Asparagus can be a great appetizer, perhaps boiled and accompanied by a sauce. In this recipe we have boiled asparagus and served with a fresh sauce based on eggs, lemons and oils, peppery and salted at your pleasure. To prepare this recipe you need very few common ingredients. The asparagus in sauce can therefore be prepared simply.
Instructions
- Cut away the white part of the stem (1) of the asparagus. Keep only the soft part of the stem with the tops. Then wash them (2). In the meantime you will have boiled plenty of salted water to then dip the asparagus to boil them (3).
- The duration of the cooking depends on the season, and on the size and hardness of the asparagus. Generally it is between five and ten minutes. While you boil the asparagus you have to boil the eggs as well. You can also boil them together with the asparagus (4) for 15 minutes. To check if the asparagus are cooked, pick them with a toothpick or a fork (5) in order to check if they are cooked. Then, gently drain and place them on a large plate (6).
- Once you boiled the eggs, shell them (7) and cut into slices (8) by placing them in the mixer or blender. Then squeeze the lemon (9) as well.
- Now grind a little bit of black pepper on the eggs (10), according to your taste, add salt (11) to your liking and add the lemon juice (12).
- Blend everything with the mixer (13) adding extra virgin olive oil. Once done pour the sauce in a saucer (14) and serve on the table next to the asparagus dish (15).
