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Thursday, April 24 2014 00: 00

Asparagus with boiled egg mimosa

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Asparagus with boiled eggs mimosa sauce Asparagus with boiled eggs mimosa sauce http://www.mangiamando.com

The recipe Asparagus with eggs mimosa is a change from the classic recipe asparagus with sauce boiled eggs. Eggs and asparagus are always a perfect match. This is a simple recipe that requires attention, I preferred the flavor of asparagus couocendoli steam and I chopped and seasoned boiled eggs to make the sauce mimosa. It 'a recipe longer than boiled asparagus, but with steaming asparagus maintain a nice bright color and all their natural fragrance that fits perfectly with the boiled eggs!

What is needed
Ingredient Quantity
green asparagus gr. 500
eggs n. 4
Extra virgin olive oil qb
Sale qb
black pepper qb
Lemon juice qb

Preparation

  • prepare asparagus eliminiando the hardest part of the stem.
  • Scrape the stem of asparagus for elminare filamentous parts.
  • Wash the asparagus under cool running water.

cooking

  • arrange asparagus on a container for Steam cooking.
  • put eggs causticizing covering them in water in a saucepan and simmer for at least 10 minutes.
  • cook asparagus Steam for 20 / 25 minutes, taste one to check the desired cooking level.
  • Shell the hard-boiled eggs cooled.
  • With a fork, shred the hard-boiled eggs until you get the equivalent of chopped not too coarse.
  • complete the sauce mimosa condendo the chopped eggs with extra virgin olive oil, salt, a pinch of pepper and a few drops of lemon juice.
  • arrange asparagus in serving dish or directly in the serving dishes and season with a pinch of salt and a tablespoon of extra virgin olive oil.
  • Garnish with sauce mimosa according to your taste.
  • Asparagus with boiled eggs mimosa can be consumed both cold and still warm, and be presented either as a starter or as a side dish.

Additional information

  • Difficulty level: Easy
  • Serves: 2
  • prep time .: 15 minutes
  • Cooking time: 25 minutes
  • Total time: 40 minutes
  • Cost: € 4
Bed 11798 times Last modified on Monday, April 28 2014 10: 55

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