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Sauce for Asparagus Recipe
Source: The Italian Gourmet
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Plain boiled asparagus can be served with this sauce from the Veneto region.
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| RECIPE METHOD
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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.
| Recipe reprinted by permission of Weldon Russell. All rights reserved.
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| Nutrition Facts |
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Facts per Serving
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| Calories: |
107 |
Fat, Total: |
9g |
Carbohydrates, Total: |
1g |
| Cholesterol: |
212mg |
Sodium: |
354mg |
Protein: |
6g |
| Fiber: |
0g |
% Cal. from Fat: |
76% |
% Cal. from Carbs: |
4% |
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