Easy Asparagus with Eggs can be a terrific side dish or a light lunch or dinner meal. You can put it together quickly and have a nourishing dish on the table in next to no time.
You sometimes tend to overlook these dishes because they are so simple and you can’t really define them as a recipe.
Easy Asparagus with Eggs is a super dish to prepare at the moment because Asparagus are in season right now! They are at their best. In addition to being tasty, asparagus have long been known for their therapeutic qualities, one of these, their ability to promote diuresis. They have a purifying and draining effect with a high satiating power thanks to the high fibre content. They’re low in calories, sugars and fats: ideal for those of you who are watching their calories. They’re a good source of protein, vitamins A, C, E and provide a good quantity of mineral salts.
There are different varieties, but I must be honest growing up in Australia I only saw and ate the green variety. Since living in Italy have since found that there are green, white and also a purple variety.
HOW TO STORE
The secret to keeping your asparagus firm for a few days in the refrigerator is to place them standing up on their ends in a container with an inch or so of water and then cover the tops with a damp tea towel. You’ll be pleasantly surprised at how well they keep if you practice this method.
HOW TO PREPARE ASPARAGUS BEFORE COOKING
Wash the asparagus thoroughly under running water and drain. Cut the hard part of the ends usually about an inch, trying to keep them roughly the same length. This will help to equalize the cooking time. If you enjoy them whole as a side dish, as in this recipe, you will have to boil them in a few inches of boiling water and by tying them in a bunch with a kitchen string so that they remain vertical. Otherwise, you can cut them into pieces as required, leaving the tops whole for extra decoration.
DON’T OVER-COOK
When cooking the asparagus, try not to over-cook them. They taste so much better when they are just a little ‘al dente’.
This particular dish has been served in our family ever since I can remember during Asparagus season and it’s still a favourite. Hope you enjoy it too.
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Easy Asparagus with Eggs can be a terrific side dish or a light lunch or dinner meal. You can put it together quickly and have a nourishing dish on the table in next to no time. Wash the asparagus thoroughly under running water and drain. Cut the hard part of the ends usually about an inch, trying to keep them roughly the same length Tie them together with some kitchen string In a high saucepan bring to boil a few inches of water and carefully place the asparagus bunch into the boiling water so that they remain vertical Cover and allow to simmer until the asparagus is tender but not over cooked Carefully take the asparagus out of the saucepan and allow to drain and cool At the same time boil the eggs to your liking In the meantime, prepare the dressing by placing the olive oil, lemon juice, garlic, chopped chives and seasoning in a small blender and process Arrange the asparagus on a large dish, cut the boiled eggs in half and arrange around the asparagus Drizzle the dressing on the top and sprinkle with a little extra pepper ServeEASY ASPARAGUS WITH EGGS
Ingredients
Instructions
