White Asparagus, Bassano Style / Asparagi di Bassano del Grappa

Serves 4


  • 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


  1. 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.
  2. 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.
  3. Pour the sauce over the asparagus and serve.
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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.



mary ann esposito

You are welcome.

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