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Active Time: 10 Minutes
Total Time: 10 Minutes
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| Plain boiled asparagus can be served with this sauce from the Veneto region. |
RECIPE INGREDIENTS
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DIRECTIONS
Hard-cook 4 eggs and remove the shells; break them up with a fork and continue mashing until they become a fine, homogeneous mixture. Still working with the fork, add some extra-virgin olive oil, 1 teaspoon of vinegar and some salt and freshly ground pepper, a little at a time. Serve in a sauceboat with the asparagus, which should be very hot.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:
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