in Recipes

Asparagus with olive and egg sauce

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Ingredients for 4 servings:

  • 1 kg asparagus, white
  • 1 kg asparagus, green
  • salt and pepper
  • 2 eggs, hard-boiled
  • 2 tbsp black olives, pitted
  • 1 tsp capers
  • 1 anchovy fillet(s)
  • 1 tbsp mixed herbs, chopped
  • 6 tbsp oil
  • 3 tbsp vinegar (white wine vinegar)
  • Sugar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Peel the white asparagus and trim off any woody ends. Trim the ends of the green asparagus. Cook the asparagus separately in boiling salted water with ½ teaspoon of sugar for about 12 minutes, or until al dente. Meanwhile, peel the eggs. Finely chop the egg yolks and egg whites separately. Finely dice the olives. Finely chop the capers and rinsed anchovy fillet. Mix the oil with the vinegar, stir in the sauce ingredients, and season with salt and pepper. Drain the asparagus and arrange on plates. Drizzle with the olive and egg sauce. Serve with baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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