- Preparation time
- Cooking time
First, hard boil the eggs. Place the eggs in a single layer at the bottom of a saucepan, cover them all with two inches of cold water, set the saucepan over hight heat and bring to the boil. When it’s at a rolling boil, let boil for 3 minutes, then turn off the fire and let the eggs sit for 12 minutes.
Cut the tough woody ends of the asparagus. If the asparagus are thick, using a potato peeler, peel off the skin of the bottom to 2 inches of the asparagus tips. (This procedure is optional but will turn to be very useful if asparagus are very woody).
Bring a tall pot of salted water to a rolling boil. Place the asparagus in the boiling water with tender tips out of water and let them cook for 5-6 minutes. Remove asparagus from the boiling water, drain and set apart.
Pell the eggs and chopp them finelly. In a small bowl season the eggs with the olive extra virgin oil, salt and pepper to tast. Add the fresh parsley finely chopped.
Arrange the asparagus on a large serving plate, and sprinkle with the chopped egg mixture, or use less ordinary tableware, like I did in the pics… to get a more dramatic effect.
This recipe serves four, but it could easily be doubled, tripled etc… As you now, we cultivate asparagus in Italy. Yesterday my friend Martin Bruckmanns , a professional photographer, came to our home and took some pics of the dayly recipes… They were all based on asparagus as main ingredient… And then we had a sort of Asparagus Party…
This recipe has been selected to contribute to the Expo 2015 World Recipes the global and crowdsourced cookbook gathering the best traditional recipes from all over the world.