Asparagus and Eggs


  • 2 kg Zambana white asparagus
  • 6 fresh eggs
  • salt
  • pepper
  • Trentino Garda olive oil
  • Trentino cider vinegar

Thinly peel the lower part of the asparagus stalks and trim a small piece off the ends where they have been cut. Wash thoroughly.
Place upright in a pan tall enough to hold the asparagus, add hot salted water to about three-quarters of their length (don’t cover the tips!). Cover with a cloth and cook for approximately 30 minutes. When the tips become flaccid, remove from the heat and drain. Hard boil, peel and finely chop the eggs. Make a sauce in a bowl with the chopped egg, salt, pepper, a little cider vinegar and olive oil. Arrange the asparagus on a plate. Cover the tips with the sauce and serve.

Cooking time 20 - 30 minutes