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Steamed white asparagus with flat parsley and boiled egg vinaigrette
Preparation info
- Serves
4
- Difficulty
Easy
- Ready in
35 min
Appears in
Published 2013
Ingredients
500 g 2-3 litres
Method
- If the asparagus is fresh and young, you do not need to peel it, if not you do. Cut or snap off the ends. Bring 2 saucepans of water to the boil, 1 small for the eggs and 1 larger for the asparagus.
- Boil the eggs for 10 minutes.
- Before you drop the asparagus in, you should tie it up loosely with string, the tips all facing the same way.
- Place t
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