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PrintASPARAGUS VINAIGRETTE
Serves :
8
Preparation Time :
Preparation Method :
- Cut the asparagus stalks all the same length, tie in bundles and place upright in a deep pan of boiling salted water.
- Make a lid with foil and dome it over the tips so that the heads cook in the steam. Small asparagus will take 15 minutes to cook; large stems up to 30 minutes.
- Drain very carefully, then arrange on a serving dish and leave to cool.
- Spoon the dressing over the asparagus. Chop the egg white finely and sprinkle over the asparagus.
- Sieve the egg yolk over the top and sprinkle with the parsley.
INGREDIENTS
- 1 kg asparagus
- Salt
- 8 tablespoons lemon vinaigrette dressing
- 2 hard-boiled egg
- 2 tablespoon chopped parsley
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