This classic dish from Venice is much enjoyed by Venetians and Jews alike. It consists of steamed asparagus served with a simple sauce made with a mixture of hard-boiled eggs, white wine vinegar, and olive oil, that is pureed in a blender or food processor until smooth and creamy.
Asparagus with Hard-boiled Egg Sauce
May 08, 2024
Ingredients
- 1 ½lbs white or green asparagus
- 3large eggs, at room temperature
- 4tbsp extra virgin olive oil, or more, if needed
- 2 or 3tsp white wine vinegar, to taste
- Salt
- Freshly ground black pepper
Yield: 4 servings
Preparation
- Step 1
Cut away the ends of the asparagus and peel away any fibrous, inedible parts from the lower stems. Steam for 20 minutes or until tender.
- Step 2
Meanwhile, cook the eggs in boiling salted water for 10 minutes, then drain. Run under cold water until cool enough to handle, then peel away the shells. Place the eggs in a blender with the olive oil and wine vinegar, then, process until the sauce is very smooth and creamy, adding a little more olive oil if necessary. Season with salt and black pepper.
- Step 3
Arrange the cooked asparagus on 4 individual plates and spoon over the sauce. Serve at once.