Asparagus with Egg Sauce

Asparagus is the quintessential spring vegetable: here is a very tasty recipe, ideal to prepare in this season.

6 Fresh Large Gold Nature AIA Eggs

600 g of fresh green asparagus

Half a shallot

150 g of butter

A tablespoon of sweet mustard

A tablespoon of lemon juice

A tablespoon of white wine vinegar

Salt and pepper

Description

Spring arrives and with it also the desire for fresh seasonal vegetables: asparagus is the perfect example! Genuine and with an unmistakable flavor, these vegetables can be used in many easy and quick preparations.

The recipe we recommend here, asparagus with egg sauce, can be prepared for a light lunch, as a side dish for a protein-based dinner but also - why not - for a savory breakfast.

Cooking asparagus with egg sauce is really simple: here is the complete recipe with ingredients and procedure.

Procedure

Wash the asparagus under running cold water, tie them in small bunches and boil them in salted water for 15 minutes.

In the meantime, prepare the sauce: boil the eggs in water for 8 minutes (they must become hard), let them cool and peel them. Then separate the cooked yolks from the whites and put them in a high-sided bowl: add the finely chopped shallot, the mustard, the lemon juice and the vinegar, then finish with a pinch of salt and pepper. Mix everything well, then pour the warm butter - previously melted - little by little and emulsify with an electric whisk.

Drain the asparagus, lay them on a baking tray covered with parchment paper and grill them (220°C) for 5 minutes: as soon as the tips are slightly toasted, remove them from the oven and place them on deep plates.

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