Bowtie Pasta with Mushroom Sauce
Easy
White Asparagus, Bassano Style / Asparagi di Bassano del Grappa
Serves 4
Ingredients
- 2 pounds white asparagus, ends trimmed
- 8 eggs, boiled for soft boiled stage (minutes)
- 1 cup Filippo Berio extra virgin olive oil
- 2 tablespoons white vinegar
- Salt to taste
- Ingredients
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 was featured on White Asparagus, Bassano Style / Asparagi di Bassano del Grappa - Episode 2102.
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Comments
Lisa Beimel
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
mary ann esposito
You are welcome.