Asparagus bassano style

Asparagus bassano style

Asparagi bassanesi

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1kg white asparagus spears, prepared
salt
pepper
85g butter, melted
1 tablespoon parsley, very finely chopped
a few drops lemon juice
4 hard-boiled eggs, shelled and very finely chopped

Method

  1. Cook the asparagus spears in slightly salted water for 10–15 minutes, depending on their thickness.
  2. 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.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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