Name: Asparagi Bassanesi (Asparagus Bassano Style)
Yield: Serves 4
Cuisine: Italian
Ingredients: 4 hard-boiled eggs, shelled and very finely chopped; salt and pepper; 1 tbsp very finely chopped parsley; a few drops of lemon juice; 1 kg white asparagus spears (green will do also), prepared; 85 g butter, melted

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“In the Veneto, people love asparagus when it is in season, and the white asparagus from Bassano del Grappa is famous. The Venetians are particularly fond of this recipe, which is quite simple.”

Ingredients

1 kg white asparagus spears (green will do also), prepared
salt and pepper
85 g b

Europe
Italy
Starter
Mediterranean
Gluten-free
Vegetarian

Method

Cook the asparagus spears in slightly salted water for 10-15 minutes, depending on their thickness.

Meanwhile, mix the melted butter with a pinch of salt and pepper to taste, the parsley, lemon juice and chopped eggs to make a smooth sauce. Serve the asparagus hot with the sauce poured over the middle.

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