Asparagus with sauce
Asparagi con salsa
Asparagus, originally from the Middle East, has been grown since antiquity by Egyptians, Greeks and Romans. Rich in fiber, vitamins and minerals, this tasty spring delicacy is the main product of Mesola, near Ferrara, and of Altedo, in the lowlands outside of Bologna, both of which have local festivals dedicaed to this vegetable.
Ingredients: 750g of green asparagus, juice from 1 lemon, 3 hard-boiled eggs, 40g of extravirgin olive oil, chopped parsley, salt and pepper. Serves 4 persons.
Preparation: Tie the cleaned asparagus in bouquets and boil them in salted water in a tall and narrow saucepan, with the stock of the asparagus at the bottom. Remove the water ss soon as the buds are soft, untie the bouquets and place them with the buds in the centre of a serving plate. Prepare the sauce mixing the egg yokes with oil and lemon juice. Add the chopped parsley, salt and pepper and then cover the buds of the asparagus with this sauce.
Sauvignon dei Colli Piacentini DOC