Bassano asparagus with hard-boiled egg sauce
Ingredients (for 4 people)
1 kg of asparagus
3 hard-boiled eggs
2 chopped anchovies
1 tablespoon of chopped capers
1 lemon
1 dl of extra virgin olive oil
Salt and Pepper to taste
Preparation
Wash and peel the asparagus by removing the hardest part of the stem and place them upright in a tall and narrow saucepan.
Fill with water until it reaches 2/3 of the height of the stems, put them to boil for about 8 minutes.
In another saucepan, let the eggs harden.
Shell the hard-boiled eggs and pass the yolks through a sieve.
Add about two tablespoons of lemon juice to the egg yolks and, stirring constantly with a whisk, add as much olive oil as necessary to obtain a rather fluid sauce.
Chop the egg whites and add half to the sauce.
Flavour the sauce with anchovies, chopped capers and a handful of pepper. Adjust the flavour, adding a pinch of salt and a few drops of lemon juice if necessary.
Optionally, serve the asparagus very hot, and consume them dipping them one at a time in the sauce, or let them cool and decorate with the sauce and the rest of the chopped egg whites.