White Asparagus With Spicy Sauce
|White asparagus spears||2 3⁄4 Pound|
|Eggs||4 Small (At Room Temperature)|
|White wine vinegar||1 1⁄2 Tablespoon|
|Light olive oil||1⁄2 Cup (8 tbs)|
1 In a saucepan, place the eggs.
2 Add cold water, and bring to a boil over low heat.
3 Remove from the heat, and put the lid on the saucepan.
4 Set aside for 30 minutes.
5 When they are completely cold, shell them.
6 Wash the asparagus thoroughly.
7 Tie into 4 equal bundles.
8 In a pan, boil or steam for 12-14 minutes or until tender.
9 While the asparagus is cooking, chop the eggs finely.
10 In a bowl, mix the eggs with the vinegar, oil, and a little salt and pepper.
11 If you like a hot, peppery sauce, mix 1/2 tsp pili pili with 1 tbsp oil and add to the sauce.
12 Arrange the steamed asparagus spears in a platter and pass the sauce along.