in Italy

Green asparagus with tuna sauce

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Ingredients for 4 servings:

  • 2 bunch asparagus, green
  • 2 liters of chicken broth
  • 1 can of tuna, natural, 280 g
  • 2 tbsp capers
  • 1 egg yolk
  • 1 tsp mustard
  • 20 cl olive oil
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Asparagus with tonnata sauce

Peel the lower third of the asparagus and cook in the broth for 12-15 minutes. Drain, reserving some of the cooking water. For the sauce, combine the egg yolk and mustard, slowly add the oil, and stir into the mayonnaise. Add the capers and season with salt and pepper. Drain the tuna, chop it, and stir it into the mayonnaise. Add a little broth and mix. Toss the lukewarm asparagus spears with the sauce.

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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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