Yield: 4-6 servings
Ingredients:
- 2 pounds (907 g) asparagus, trimmed
- 8 cups (1.9 L) water
- 1 cup (240 ml) dry white wine
- 4 hard-boiled eggs
- 1 egg yolk
- 1 tablespoon (15 ml) white wine vinegar
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (15 ml) Dijon mustard
- 1 cup (240 ml) olive oil
- 2 tablespoons (30 ml) finely chopped parsley
- 2 tablespoons (30 ml) finely chopped chives
- Salt and pepper
Method:
Bring water and white wine to a boil in a shallow saucepan. Season water well with salt.
Add asparagus and boil for 3-4 minutes.
Remove asparagus from hot water and lay out on a tray in a single layer. Set aside.
Peel hard-boiled eggs and slice in half. Carefully scoop out yolks into a bowl and break up roughly with a fork. Set aside.
Finely chop cooked egg whites. Set aside.
In a food processor, blend raw egg yolk with vinegar, lemon, and Dijon until smooth. Slowly add oil while blending until emulsified.
Fold chopped, cooked egg whites and cooked egg yolks into Dijon mixture.
Add chopped parsley and chives and season with salt and pepper.
Divide cooked asparagus among serving plates and top with egg sauce.
Buon appetito!