Recipe

Asparagus with egg and caper sauce

Jan 27, 2014 1:00pm
  • 10 mins preparation
  • 5 mins cooking
  • Serves 6
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Ingredients

Asparagus with egg and caper sauce
  • 1 hard-boiled egg, peeled, chopped
  • 1 tablespoon chopped parsley
  • 1 tablespoon baby capers
  • 1 tablespoon finely chopped cornichons (pickled baby cucumbers)
  • 3 bunch asparagus, trimmed
  • 1/3 cup (8oml) olive oil
  • 2 tablespoon red wine vinegar
  • 2 teaspoon dijon mustard

Method

Asparagus with egg and caper sauce
  • 1
    Combine egg, parsley, capers and cornichons in a small bowl.
  • 2
    Cook asparagus in a large saucepan of boiling, salted water for 2 minutes, until just tender. Drain and keep warm.
  • 3
    Meanwhile, combine oil, vinegar and mustard in a small saucepan. Heat on medium for 1-2 minutes, until warm. Pour over egg mixture and check seasoning.
  • 4
    勺酱在芦笋和热或在room temperature.

Notes

This classic French egg and caper sauce can be served warm or at room temperature.

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