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White Asparagus, Bassano Style

Asparagi di Bassano del Grappa

Mary Ann Esposito

Serves 4

Ingredients

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

Directions

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.

item recipe is featured in Episode 2102 of Season 21.

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Comments

Lisa Beimel

May 19, 2012 at 7:17pm | Permalink

While watching this episode and as a former Pasrty Chef/Chef the light bulb went off when I witnessed your method for the sauce, using soft boiled eggs, how ingenious you basically made holendaise without having to temper the eggs. I can see using this method for a sweet sauce ie.. creme anglaise or adding lemon and creating lemon curd. Wow I wish I would have known this one when I was in the biz.

Thanks

Lisa

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Lisa Beimel

May 19, 2012 at 7:17pm | Permalink

While watching this episode and as a former Pasrty Chef/Chef the light bulb went off when I witnessed your method for the sauce, using soft boiled eggs, how ingenious you basically made holendaise without having to temper the eggs. I can see using this method for a sweet sauce ie.. creme anglaise or adding lemon and creating lemon curd. Wow I wish I would have known this one when I was in the biz.

Thanks

Lisa