Bassano Asparagus with Hard-Boiled Egg Sauce
Asparagi di Bassano con Salsa di Uova Sode
Bassano asparagus cooked au naturel and served with a smooth sauce of hard-boiled eggs, anchovies, capers, and lemon.
Bassano asparagus with hard-boiled egg sauce is a quintessential dish, perfect for showcasing the delicate flavor of the vegetable without overpowering its character. Cooking upright preserves the firmness of the stems and keeps the particularly delicate tips intact. The sauce creates a perfect balance between the softness of the egg yolks, the liveliness of the lemon, the savory flavor of the anchovies and capers, and the roundness of the olive oil. egg whites The chopped asparagus adds a more substantial component and a neat finish. This recipe is traditionally typical of the Veneto region. Bassano asparagus is prized for its whiteness and thickness, characteristics that make the dish suitable both for hot serving, dipped in the sauce, or for cold presentation, already seasoned.
Instructions
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6 steps · natural Italian voice
Prepare the asparagus
Trim and clean Remove the hard ends of the asparagus and tie them into bunches. Arrange them upright, with the tips facing upwards, in a saucepan Tall and narrow. Arrange them so that they remain stable during cooking and that the stems are immersed without crushing the more tender parts.
Cook the asparagus
8 minPour into the saucepan Add enough water to cover about two-thirds of the stems, leaving the tips exposed. Bring to a simmer and cook for about eight minutes: the water should simmer gently and the stems should be tender, while the tips should hold their shape.
Sift the egg yolks
Shell the hard-boiled eggs, divide them in half and separate the yolks from the egg whitesPass the egg yolks through a sieve into a bowl until you obtain a fine, lump-free base. This step makes the sauce smooth and facilitates the incorporation of the liquids.
Emulsify the sauce
Add the lemon juice to the sifted egg yolks, then pour in the olive oil. in a thin stream, stirring continuously. Add just enough to obtain a fairly fluid, smooth, and easily pourable sauce. The consistency is correct when the mixture it comes off the spoon without being compact.
Complete the seasoning
Chop them egg whites and add half of the prepared quantity to the sauce. Also chop the anchovy fillets and capers, then add them to the mixtureMix until evenly distributed, then add pepper and check the balance of salt and lemon juice before serving.
Serve the asparagus
Drain the asparagus and serve them piping hot, with the sauce on the plate so you can dip them one at a time. Alternatively, let them cool, drizzle them directly with the sauce, and complete the presentation with the egg whites chopped remaining. Serve while the sauce is still runny and well-distributed.
Chef's Tips
The editors recommend keeping the asparagus upright, with water under the tips, so that the stalks cook without breaking the more delicate parts.
Ingredients
- Ingredients for 6 people
- (2.2 lb) 1 kg of Bassano asparagus 3 hard-boiled eggs
- 2 anchovy fillets
- (1 tbsp) 1 tablespoon of capers
- (2 tbsp) 2 tablespoons of lemon juice olive oil
- salt and pepper
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