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White Asparagus of Bassano del Grappa

White Asparagus of Bassano del Grappa

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  • Author: Kathy Bechtel, adapted from La Cucina Italiana
  • Total Time: 25 mins
  • Yield: 2 1x


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.


  • 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
  • 1/2 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


  1. 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.
  2. 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.
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Category: Side
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