Deviled asparagus
Instructions
Clean the asparagus, depriving them of the most clear and Woody and wash them thoroughly.
Align the asparagus on a chopping board in groups of about 10 units and trim with a knife so that they are all about the same height.
Tie in bunches and boil them in a pot with boiling salted water for about 20 minutes at moderate flame.
When they are cooked al dente, drain and dry them gently with a clean cloth.
Wrap the bottom of each pile with a slice of ham and and arrange on a serving dish.
With the Crescent, finely chop the parsley, cleaned, peeled hard-boiled egg, capers and anchovies, placing the mixture in a bowl and stir in the breadcrumbs previously soaked with vinegar and squeezed to give density to the sauce.
Season the mixture with olive oil, salt and pepper and mix thoroughly with a fork until the best amalgam.
Spread the mixture over the asparagus by placing it in a decorative way.
Garnish with lemon slices, pickles and boiled carrot washers.
Ingredients and dosing for 4 persons
- 1000 g of asparagus
- 50 g of capers
- 200 g of ham
- 2 anchovies
- 50 g of parsley
- 1/2 cup of olive oil
- Salt
- Pepper
- 1 boiled carrot
- 4 pickles
- 4 tablespoons of red wine vinegar
- 1 lemon
- == 1 hard-boiled egg
- 1 handful of breadcrumbs