Ingredients
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2 pounds
white asparagus, ends trimmed
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8
eggs, boiled for soft boiled stage (minutes)
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1 cup
Filippo Berio extra virgin olive oil
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2 tablespoons
white vinegar
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Salt to taste
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Ingredients
Directions
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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.
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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.
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Pour the sauce over the asparagus and serve.
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.