Spring is the season of wild asparagus. They go excellently well with eggs, so we bring you a recipe for cooked asparagus with boiled eggs and dressing with olive oil and vinegar.
1 sprig wild asparagus
50 ml (1.70 fl oz) olive oil
2 tablespoons vinegar
Tear the wooden parts off the asparagus. Boil the eggs until hard.
Cook the asparagus in boiling salted water for 2 minutes. Strain them and put on a serving plate. Mix the olive oil and vinegar, and pour over the asparagus.
Slice the boiled eggs, add salt and pepper.
As desired, add pickled capers to the home baked bread.
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