Servings: 4 people
Calories: 487kcal
Ingredients
- 1 pound asparagus white
- 1 egg boiled
- 1 tbsp capers chopped
- 1 tbsp parsley finely chopped
- 1 tbsp dill finely chopped
- 1 tbsp chives finely chopped
- 3 tbsp olive oil extra virgin
- 1 tbsp lemon juice freshly squeezed
- 2 tsp Dijon mustard
- 2 tsp salt
- 2 tsp pepper black, ground
Instructions
- To prepare this recipe, you will need first to prepare the asparagus. Start by peeling them and remove 1 inch from the bottom.
- Once you have cleaned and washed the asparagus, proceed by cooking them. The best way to cook white asparagus is to boild them or steam them. If you boil them, immerge them in a pot, leaving the tips 1 inch above the level of the water. Boil them for 10 minutes and then check their doness, they should be tender when pierced with a fork, but presenting a slight resistance. If they are not yet done let them boild for other 5 minutes.
- Immerge them in some ice water, to cool them down.
- In the meantime, your asparagus are boiling, proceed as well to boiled the eggs. For boiled eggs, calculate 10 minutes from when the water starts boiling. Place them in cold water and let them cool down.
- Make the white asparagus dressing. To prepare the vinaigrette: add salt, pepper, mustard, freshly chopped herbs, minced capers and lemon to the extra virgin olive oil. Mix it well and set aside.
- Now it is time to assemble the dish. Place the cooked asparagus on a serving platter. With a micro plane, shave the eggs on top of the asparagus. Then add the vinaigrette on top and serve it.
Nutrition
Calories: 487kcal | Carbohydrates: 23g | Protein: 11g | Fat: 43g | Sodium: 5009mg | Potassium: 1041mg | Fiber: 12g | Sugar: 9g | Vitamin A: 3969IU | Vitamin C: 39mg | Calcium: 149mg | Iron: 11mg
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