Venetian asparagus
Instructions
Boil in salted boiling asparagus water washed away.
Shell eggs and blend with vinegar, oil, salt and pepper until obtaining a creamy sauce.
Serve the asparagus with the sauce.
Ingredients and dosing for 4 persons
- 700 g of asparagus
- 3 hardboiled eggs
- 1 teaspoon of wine vinegar
- 4 tablespoons of olive oil
- Salt
- Minced 1 of pepper