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.Print
Kathy Bechtel’s obsession with food and cooking began as a teenager. After years following a traditional career path as a telecommunications engineer, she left to attend culinary school and wine training, and is now combining her passions for food and wine, the outdoors, and travel as owner and Culinary Tour Director of Italiaoutdoors. In this role, Kathy leads small bicycle, skiing and walking tours that explore the authentic regional cuisines, local products and undiscovered wines of Northeastern Italy.