Recipe · Veneto · Bassano del Grappa
Bassano asparagus with hard-boiled egg sauce
the dish of spring in Bassano, from the recipe of the Accademia Italiana della Cucina: white asparagus boiled standing up, with the tips out of the water, and a sauce of hard-boiled yolks, lemon and oil, with anchovies and capers
preparation
How it is made
Quantities are for 6 people. The steps are in the order you do them.
- trim the asparagus, tie them in small bunches and stand them upright in a tall, narrow saucepan
- add water up to about two thirds of the stalks, and let them simmer for about eight minutes
- shell the hard-boiled eggs, cut them in half and press the yolks through a sieve
- add the lemon juice to the yolks and work in the oil in a thin stream, stirring all the time, until the sauce is fairly runny
- chop the whites and put half of them into the sauce
- season with the chopped anchovies and capers, add pepper, and taste for salt and lemon
- serve the asparagus piping hot, to dip one at a time into the sauce on the plate, or cold, dressed with the sauce and with the rest of the chopped whites on top
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