Wednesday, June 4, 2014

Asparagus with Vinaigrette Egg Sauce

A fast, super healthy, and very summery Asparagus with Vinaigrette Egg Sauce
I just spent a great and fun afternoon at the beach with my kids, and lots of our friends. A really nice way to ease into summer, especially given that tomorrow is the last day of school for the children. Which means, a lot more beach days to come!
With the summer around the corner, and the kids home with me all the time, I will have to adjust my schedule and most likely, I won't have as much time to dedicate to my cooking.
No problem! I will have to stick to my quick, all-in-one, simple recipes ready in 30 minutes or less.
Tonight I'm preparing one of these dishes: fast, healthy and very summery asparagus with vinaigrette egg sauce.
This is a very popular, and traditional of the Veneto region, way of savoring asparagus. The boiled eggs nicely complement the delicate flavor of the asparagus, which combine well with the vinegar and olive oil.
It can be served as an appetizer, say for a dinner party, or as a light main dish, like I did.
I prepared some bruschetta with fresh tomatoes first, followed by these asparagus.
You can serve it warm or at room temperature, next to few slices of baguette, toasted with olive oil.
As a good Italian, bread cannot miss from my dinner table.
Here is what you need.

  • 1 lb of fresh green asparagus
  • 8 eggs
  • salt and pepper
  • 1 tablespoon of vinegar, I used white wine vinegar
  • about 4 tablespoons of extra virgin olive oil
Preparation time: 25 minutes


Step 1: Wash and remove the lower part of the stem of the asparagus. As I mentioned before in the recipe for penne with asparagus and fresh tomatoes, you can snap the end part of the asparagus using your hands, as close to the bottom as you can. Place the asparagus in a large pot of salted water and boil for about 15 minutes, or less if you prefer your asparagus a bit crunchy.

Step 2: In another saucepan, place your eggs in cold water. Boil the eggs over low heat for about 8 minutes from when the water begins to boil.

Step 3:  When the eggs are ready, peel them and rice two of the eggs. I used a potato ricer.
Step 4: Add salt, pepper, vinegar and olive oil to the eggs. Mix well.
Step 5: When the asparagus are ready, drain and serve topped with a couple of tablespoons of the vinaigrette egg sauce. Leave the rest of the sauce on the side in a small bowl.
Cut the remaining eggs in half. Sprinkle lightly with salt and olive oil.

Buon Appetito!

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