Fondi Di Carciofi Con Asparagi
|Hollandaise sauce||2 Tablespoon|
Poach the artichoke hearts, then leave them to cool.
Hardboil the eggs.
Wash and scrape the asparagus and discard the tough part of the stalks.
Tie in bundles and cook in boiling, unsalted water for 15 to 20 minutes.
Chop the eggs, mix with some of the asparagus tips and place on the artichoke hearts.
Place the remaining asparagus tips on top and pour over Hollandaise sauce.