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"This is my second order for your oregano and
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- Asparagus, Olive Oil and Eggs
- (Asparagi, Olive d'Oliva e Uova)
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Ingredients:
1 lb asparagus
1 and 1/2 teaspoons virgin olive oil
1/4 teaspoon coarse salt
Freshly ground black pepper
2 hard-cooked eggs, quartered
Directions:
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- Bring a saucepan filled with water and 1 teaspoon of
salt to a boil.
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- Snap off tough ends of stems and, if asparagus is
thick, peel bottom half or three quarters with vegetable peeler.
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- Place in boiling salted water and simmer for about 3
minutes, or until asparagus is just tender (or steam until tender).
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- Remove from water and immediately place under cold
running water to cool quickly.
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- Drain and pile on serving dish. Drizzle with olive
oil, sprinkle with salt and pepper to taste and serve with egg quarters
on the side. Serves 8 to 10.
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