You can either serve the sauce on the side, and dip individual spears into the sauce, or toss the spears with the sauce and serve, topped with additional egg whites.
By Kathy Bechtel
The following recipe is from La Cucina Italiana, a classic combination of asparagus and eggs.
- 1 lb. asparagus, woody ends trimmed and peeled if skin seems thick
- 3 large, hard boiled eggs, shells removed and cut in half, yolks separated
- 2 tablespoons lemon juice
- ½ cup extra virgin olive oil
- 2 salt cured anchovy filets, boned, rinsed and chopped
- 1 tablespoon capers, rinsed and chopped
- Kosher salt and freshly ground pepper
- Tie the asparagus stalks in small bunches and stand them up in a high, narrow pan. My pan is not narrow enough, so I use mason jars to take up any excess space, so the asparagus bundles are upright. Add water to about two-thirds up the length of the stalks, the tips should be above the water, and simmer them until tender, about 8 minutes.
- To make the sauce, press the hard boiled egg yolks through a sieve, into a small bowl. Stir in the lemon juice, and then, stirring constantly, slowly drizzle in the olive oil. Chop the egg whites and add most of them to the sauce, reserving a bit for garnish. Add the anchovies and capers; season with salt and pepper, and additional lemon juice if desired.