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Asparagus with Caper-Egg Dressing |
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Serves: 4
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Asparagus with Caper-Egg Dressing recipe on the web!!
(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.
_ pound asparagus
Salt
___ cup olive oil
_ teaspoon fresh lemon juice
Freshly ground black pepper
_ hard cooked egg, diced
_ tablespoons chopped fresh flat-leaf parsley
_ tablespoon capers, rinsed and drained
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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