Venetian asparagus

Venetian asparagus 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Boil in salted boiling asparagus water washed away.

Shell eggs and blend with vinegar, oil, salt and pepper until obtaining a creamy sauce.

Serve the asparagus with the sauce.

Calories calculation

Wine vinegar (1)
Asparagus (154)
Olive oil (1440)
Pepper (1)
Salt (1)
Hard-boiled eggs (279)

Calories amount per person:

469

Ingredients and dosing for 4 persons

700 g of asparagus
3 hardboiled eggs
1 teaspoon of wine vinegar
4 tablespoons of olive oil
Salt
Minced 1 of pepper

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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