Asparagus Salad (Insalatina di Asparagi)
Instructions
Boil the asparagus in salted water and drain.
Hard boil the eggs, Peel, remove the yolks and sbriciolateli.
Arrange the asparagus on a serving dish, sprinkle on the crumbled egg yolks, sprayed by pouring the oil, sprinkle with lemon juice, sprinkle with a pinch of pepper and salt.
Serve.
Ingredients and dosing for 4 persons
- 1000 g of thin asparagus
- 4 eggs
- Parsley
- Olive oil
- 1 pinch of salt
- Lemon juice
- 1 pinch of pepper