Aromatic Asparagus recipe

 

  1. Cook 2 eggs for 7 minutes in boiling water. Drain and cool them under the faucet; peel and reserve.
  2. Remove the hardest part of the asparagus and peel the rest with a knife. Place them in the basket and steam cook them in the pressure cooker with 350 ml of water; leave them for 6 minutes from the ringing. Turn heat off, allow steam to escape, open the pot and take the asparagus carefully out once they have cooled.
  3. Prepare the sauce. Separate the hardboiled egg whites and yolks and crush the yolks with a fork. Crack the remaining eggs and separate the whites from the yolks; keep the first for another preparation and beat the yolks. Add the crushed yolks to these and, always stirring, add the oil gradually and then the vinegar. Dilute the mustard in the red wine and mix it with the sauce.
  4. Chop the cooked whites, mix them with the minced parsley and add them to the sauce as well. Season and stir well.
  5. Place the asparagus in the shape of a star in a large, round dish, salt them, cover them with the sauce and serve immediately.
-  6 eggs
-  1 posy of parsley
-  4 tbsp of red wine
-  2 tbsp of mustard
-  1 kg of asparagus
-  100 ml of red wine vinegar
-  200 ml of extra virgin olive oil
 

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