Asparagus alla Bassanese

Ingredients for 4 servings:

• 1 ¾ kg asparagus, white
• Salt
• 1 tbsp sugar
• 8 eggs
• 2 garlic, young
• ½ bunch parsley, flat
• 12 tbsp olive oil
• 4 tbsp balsamic vinegar
• 4 tbsp lemon juice
• Pepper, black from the mill

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Asparagus alla Bassanese

Peel the asparagus and trim off the woody ends. Add the asparagus to a little boiling water, season with salt and sugar, and cook over medium heat for about 12 minutes, depending on the thickness. Boil the eggs for 8-10 minutes, then rinse and peel. Peel and press the garlic cloves. Wash the parsley, shake dry, pluck the leaves from the stems, and chop. Drain the asparagus spears well and arrange on warmed plates. At the table, mash 2 eggs per serving with a fork and mix with the garlic, parsley, olive oil, lemon juice, and balsamic vinegar. Season with salt and pepper. Serve with the asparagus.