Ingredients for 4 people
• 1 kg of White Asparagus
• 4 eggs - Extra virgin olive oil
• White wine vinegar
• Salt and pepper
• A dash of finely chopped watercress
After scraping the stems and removing the woody parts from the bottom of the asparagus, wash well the asparagus and boil them in a deep and narrow pan, in which you have put the asparagus with the tips upwards. The cooking time changes according to the thickness (diameter) of the asparagus: twenty/twenty-five minutes are enough. Hard boil the eggs. After 8 minutes strain, wash and cut them in half.
Moreover, prepare a sauce mixing olive oil, salt, pepper and finely chopped watercress. Place then everything on the serving dish and everyone will see about their sauce.
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