INGREDIENTS (2-4 people)
1 kg Bassano white asparagus P.D.O.
Garda extra virgin olive oil P.D.O.
salt and pepper
water for cooking the asparagus
Wash and trim fresh asparagus spears and stand in cold salted water in a tall pan covered with a lid so that the more delicate tips remain out of the water and cook in the steam created once the water boils.
Cover the eggs with cold water in another pan and boil for a few minutes. Take out and cool under running water, shell and cut in half: there should still be a drop of liquid in the centre of each yolk, showing that the eggs have been cooked to perfection for this dish. Make the sauce to accompany the asparagus: dissolve the salt in vinegar, add this to the eggs with extra virgin olive oil and, if liked, freshly ground pepper, and then mash with a fork to give a creamy consistency.
The asparagus must be served hot. To eat, press the middle of the asparagus spear with a fork to make a dip for the sauce. Then, using your fork to support the tip, pick up the spear with your fingers at the other end and suck gently into your mouth from the tip... bliss!
Breganze Vespaiolo superiore D.O.C.
Monti Lessini Durello D.O.C.