Spicy asparagus
Instructions
Peel asparagus, scraping with a knife the Terminal part of the stem, rather coriaceous, from top to bottom, then wash thoroughly.
Align clean asparagus on a platter, in groups of a dozen or so, and pareggiateli trying to bring them all to the same length, and then tie in bunches and boil them in a pot full of boiling salted water for about 20 minutes, at moderate flame.
When they are cooked al dente, drain and dry it by dabbing lightly with a cloth.
Wrap the bottom of each pile in a slice of ham and place next to each other on a serving dish.
Gathered on a cut the clean parsley, peeled hard-boiled egg, capers and anchovies and chopped everything using the Crescent.
Place the chopped obtained in a bowl and mix in the breadcrumbs, previously soaked with 4 tablespoons of vinegar and squeezed.
Season the mixture with half a glass of olive oil, salt and a ground pepper, then stir gently to mix well all ingredients using a fork.
Spread the mixture over the asparagus, by placing it in a decorative manner, then garnish the dish with sliced lemon and carrot washers boiled and served.
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 tablespoons of wine vinegar
- 1 lemon
- == 1 hard-boiled egg
- 1 handful of breadcrumbs