Asparagus With Egg Sauce

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"Came across this in an old Italian cookbook published in the mid 1970's and it really appealed to me."

Original is 4 servings


  • Serving Size: 1 (331 g)
  • Calories 470.4
  • Total Fat - 37.8 g
  • Saturated Fat - 8.5 g
  • Cholesterol - 678 mg
  • Sodium - 407.1 mg
  • Total Carbohydrate - 9.3 g
  • Dietary Fiber - 3.1 g
  • Sugars - 3.4 g
  • Protein - 25.1 g
  • Calcium - 134.8 mg
  • Iron - 5.2 mg
  • Vitamin C - 32.3 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Cut away the white part of the stem of the asparagus and keep only the soft part of the stem with the tops and then wash them.

Step 2

In the meantime you will have boiled plenty of salted water to then dip the asparagus to boil them.

Step 3

The duration of the cooking depends on the season, and on the size and hardness of the asparagus, but generally it is between five and ten minutes.

Step 4

While you boil the asparagus you have to boil the eggs as well and you can also boil them together with the asparagus for 15 minutes.

Step 5

To check if the asparagus are cooked, prick them with a toothpick or a fork in order to check if they are cooked and then, gently drain and place them on a large plate. (I like my asparagus slightly crispy but back in the 1970's they tended to over cook it).

Step 6

Once you have boiled the eggs, shell them and then place them in a mixer or blender (you may want to roughly chop them first) and then a squeeze of the lemon as well.

Step 7

Now grind a little bit of black pepper on the eggs, according to your taste, add salt to your liking and add the lemon juice and blend everything with the mixer adding extra virgin olive oil and once done pour the sauce in a saucer and serve on the table next to the asparagus dish.


No special items needed.

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