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ASPARAGI ALLA VENETA

WHITE ASPARAGUS ARE FOUND MOSTLY IN NORTH ITALY
IN THE VENETO REGION THEY ARE PREPARED WITH BOILED EGGS

INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 10 MIN          COOKING TIME: 30 MIN          SERVINGS: 4          COST: MEDIUM
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1 LB. WHITE ASPARAGUS (YOU MAY SUBSTITUTE WITH THE GREEN ONES) CLEANED

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4 HARD BOILED EGGS

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3 TBLSPOONS EXTRA VIRGIN OLIVE OIL

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SALT AND PEPPER TO TASTE

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FRESHLY SQUEEZED LEMON

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1 TEASPOON CAPERS, COARSELY CUT (OPTIONAL)

RECIPE

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BOIL THE ASPARAGUS

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SEPARATE THE WHITES FROM THE YOLKS. CUT THE WHITES IN PIECES, NOT TOO SMALL, PLACE A SIDE

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IN A MEDIUM BOWL, CRUSH THE YOLKS, ADD SALT, PEPPER, LEMON, CAPERS (OPTIONAL) AND OLIVE OIL. STIR

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ADD THE EGG WHITES AND STIR

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PLACE THE ASPARAGUS ON A DISH, CONDITION WITH SOME SALT AND OLIVE OIL. PLACE SOME OF THE EGGS OVER THE ASPARAGUS AND SERVE HOT WITH ITALIAN BREAD

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  • recipes
    • NEWS
    • Appetizers
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    • Main courses
    • Side dishes
    • Desserts
    • Pizza recipes
    • Christmas recipes
    • Easter Recipes
    • Carnival recipes
  • About
  • Blog
  • VIDEO RECIPES