INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 10 MIN          COOKING TIME: 30 MIN          SERVINGS: 4          COST: MEDIUM

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)

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RECIPE

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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