Asparagus in Egg Sauce is a traditional British recipe, (based on an Italian original made with hops) for a classic dish of blanched asparagus in a boiled egg and white wine sauce garnished with lemon zest. The full recipe is presented here and I hope you enjoy this classic British version of: Asparagus in Egg Sauce.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
900g pencil-thin asparagus, trimmed
freshly-grated zest of 1 lemon
juice of 1 lemon
60ml dry white wine
45g finely-chopped flat-leaf parsley
4 tbsp butter
2 hard-boiled eggs, cooled and peeled
salt and freshly-ground black pepper, to taste
Method:
Brig a large pan of lightly-salted water to a boil, meanwhile prepare an ice bath in a large bowl. Once the water is boiling plunge in the asparagus and cook for 30 seconds. Drain and immediately plunge in the ice bath to stop any further cooking. Remove from the ice bath with a slotted spoon and set aside on kitchen paper to drain.
In the meantime, chop the eggs and force through a sieve then add half the butter to a frying pan and stir-in the egg. Fry for 1 minute then add the lemon juice and white wine. Bring the mixture to a boil then add the asparagus and the remaining butter. Season with salt and black pepper then toss to combine and cook until heated through (about 2 minutes). Transfer to a warmed plate, garnish with the grated lemon zest and serve.
Click on the image, above to submit to Pinterest.