Asparagus with Caper-Egg Dressing: The Best Asparagus with Caper-Egg Dressing Recipe from Cook'n

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	Asparagus with Caper-Egg Dressing

Serves: 4

(Asparagi con Caperi e Uove)
Category: Asparagus
Makes 4 to 6 servings
In Trentino-Alto Adige and the Veneto, thick white asparagus are a rite of spring. They are fried and boiled, added to risottos, soups, and salads. An egg dressing is a typical condiment, such as this one with lemon juice, parsley, and capers.

   1 pound asparagus
   Salt
   1/4 cup olive oil
   1 teaspoon fresh lemon juice
   Freshly ground black pepper
   1 hard cooked egg, diced
   2 tablespoons chopped fresh flat-leaf parsley
   1 tablespoon capers, rinsed and drained

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Asparagus with Caper-Egg Dressing is from the Cook'n in Italy collection. Click here to get this CD or download the recipes right now!

1 Trim off the base of the asparagus at the point where the stem turns from white to green. Bring about 2 inches of water to a boil in a large skillet. Add the asparagus and salt to taste. Cook until the asparagus bend slightly when you lift them from the stem end, 4 to 8 minutes. Cooking time will depend on the thickness of the asparagus. Remove the asparagus with tongs. Drain them on paper towels and pat them dry.

2 In a small bowl, whisk together the oil, lemon juice, and a pinch of salt and pepper. Stir in the egg, parsley, and capers.

3 Place the asparagus on a serving platter and spoon on the sauce. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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