Asparagus in egg sauce

By Michael Bonacini
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SERVES
4
 TO
6
TOTAL TIME

Ingredients

  • 907 grams asparagus (green and/or white)
  • 8 cups (1.9 liters) water
  • 1 cup (240 milliliters) dry white wine
  • 1 tablespoon (15 milliliters) salt
  • 4 hard-boiled eggs
  • 1 egg yolk
  • 1 tablespoon (15 milliliters) white wine vinegar
  • 1 tablespoon (15 milliliters) lemon juice
  • 1 tablespoon (15 milliliters) Dijon mustard
  • 3/4 – 1 cup (180–240 milliliters) olive oil
  • 2 tablespoons (30 milliliters) finely chopped parsley
  • 2 tablespoons (30 milliliters) finely chopped chives
  • Salt and pepper

Directions

  1. Trim asparagus of woody ends. Bring water, dry white wine, and salt to a boil in a shallow saucepan. Add asparagus and boil for three to four minutes (do not overcook). Remove asparagus from hot water and set aside.
  2. Peel hard-boiled eggs and slice in half. Remove yolks to a bowl and break up roughly with a fork. Finely chop cooked egg whites. Set aside.
  3. In a food processor, blend raw egg yolk with vinegar, lemon, and Dijon until smooth. Slowly add oil while blending until emulsified.
  4. Fold chopped, cooked egg whites and smooth, cooked egg yolks into Dijon mixture. Add chopped parsley and chives. Divide cooked asparagus among serving plates and top with egg sauce.

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