2 pounds white asparagus, ends trimmed
8 eggs, boiled for soft boiled stage (3 minutes)
1 cup Filippo Berio extra virgin olive oil
2 tablespoons white vinegar
Salt to taste
Crack the eggs and scoop out the white and yolks which should be runny. Transfer the eggs to a mini food processor. Add enough of the olive oil through the feed tube to make a smooth sauce. Add the vinegar and salt and pepper to taste. Set aside.
Cook the asparagus upright tied together with kitchen string in a deep pot filled with boiling salted water to just 1 inch below the tips. Or cook them without bundling them in a large sauté pan until tender. Drain carefully and place them on a platter.
Pour the sauce over the asparagus and serve.
This recipe is featured on episode 2102 - White Asparagus.
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