Name: Asparagus with egg and caper sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: 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

Asparagus with egg and caper sauce

Serves 6

Prep

10M

Cook

Total

15M

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Ingredients

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

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.Spoon sauce over asparagus and serve hot or at room temperature.

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

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Ingredients

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