Asparagus with egg and anchovy
Asparagus with egg and anchovy
Rating: (1 rated)
Recipe Yield: Total time: 35 minutes | Serves 6
1 1/2 pounds large asparagus spears (about 25 spears) 1/4 cup olive oil 2 anchovy fillets, minced 1/2 teaspoon chopped parsley plus more for sprinkling 1 teaspoon minced shallots 1 1/2 teaspoons lemon juice Fleur de sel or Maldon salt Freshly ground white pepper 2 hard-cooked eggs, cut into 1/4 -inch dice

Step 1 Trim or snap tough bottom ends off the asparagus spears. With a peeler, peel the bottom portion of each of the spears.

Step 2 Put the asparagus in a large skillet. Add enough water to cover. Bring to a boil. Reduce to a simmer and cook until spears are just tender, about 5 to 7 minutes. Drain and keep warm.

Step 3Combine the olive oil, minced anchovy, chopped parsley, shallots, lemon juice, fleur de sel (or Maldon salt) and a pinch of ground white pepper, or to taste.

Step 4Drizzle half the dressing over the hard-cooked eggs and lightly toss with a fork. Arrange the asparagus spears on a serving platter. Spoon the egg over the cooked asparagus spears.

Step 5Drizzle remaining dressing over the asparagus. Sprinkle chopped parsley over the top to finish.

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