Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Asaragus with Egg Sauce (Asparagi In Salsa Di Uova)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 hard-boiled eggs 1 tablespoon white wine vinegar 2 teaspoons lemon juice
125ml/4 fl extra-virgin olive oil salt and freshly ground black pepper 675g/1-1/2 lb green asparagus spears
1 teaspoon sugar



1 Chop the hard-boiled eggs roughly. Process in a food processor bowl with the vinegar and lemon juice to make a thick puree. With the motor operating, gradually add the oil to form a creamy sauce. Add salt and pepper to taste and more lemon juice if necesary. Pour into a jug.
2 Snap off the woody ends from the asparagus and trim the ends neatly with a knife.
3 Place a wire rack in the base of a deep, 25cm/10in frying or saute pan with a lid to fit, or a large electric frying pan. Add water to come just level with the rack, add salt to taste and the sugar, and bring to the boil. Spread the asparagus across the rack, cover and steam for about 8 minutes or until tender. Remove with a fish slice to a flat dish lined with kitchen paper. Transfer immediately to a heated platter or six plates. Pour a stream of egg sauce along the centre of the spears. Serve immediately.

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