The asparagus with hard-boiled eggs is a light and tasty dish. Traditional recipe from Veneto (white asparagus from Bassano del Grappa DOP, from Cimadolmo IGP, from Badoere IGP, from Bibione), Trentino (white asparagus De.Co. from Zambana) and South Tyrolean (asparagus from Terlano)
The plant’s shoots, called spears, are eaten. The white ones are more delicate and grow underground in the dark, unlike the green ones which mature in the light and change color, mainly green but there are fleshier varieties that turn purple.
HARVESTING PERIOD of asparagus
#whiteasparagus – from mid-March to June
RECIPES with asparagus
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Boiling
- Cuisine: Regional Italian
- Region: Trentino-Alto Adige
- Seasonality: Spring
- Energy 138.80 (Kcal)
- Carbohydrates 5.82 (g) of which sugars 2.82 (g)
- Proteins 13.84 (g)
- Fat 7.58 (g) of which saturated 3.43 (g)of which unsaturated 4.15 (g)
- Fibers 3.15 (g)
- Sodium 119.45 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Asparagus with Hard-Boiled Eggs
Purchase Tips
Asparagus is fresh if it is slightly dry, firm, and straight, without wilted stalks and with compact tips. They should not have bruises and should snap, not bend.
- 1.76 lbs white asparagus (or green or purple)
- 6 eggs (medium)
Tools
- 1 Peeler
- 1 Bowl (for soaking cleaned asparagus)
- Asparagus Pot
- 1 Pan (for cooking the eggs)
Asparagus with Hard-Boiled Eggs
Clean the asparagus
Peel the asparagus using a peeler by sliding the blade from the tip of the asparagus towards the base. Remove its lower, tougher and woodier end. Wash them with cold running water and leave them to soak for at least half an hour in a water-filled container (they can be left in water for half a day).
Cook the asparagus
To boil asparagus, a narrow and tall pot with a basket inside is useful, in which to place the asparagus with the tips facing up. They can be tied together with kitchen twine. Add a little salted water at the bottom. They will be cooked when they are tender when pierced with a fork. I cooked them in the pressure cooker basket (8 minutes from the whistle).
Prepare the HARD-BOILED EGGS
Put the eggs in a saucepan and cover them with water, place on heat and cook for 8 minutes from boiling. After the time has elapsed, place the saucepan with the eggs under cold running water. Here is how to peel them perfectly.
HOW TO SERVE and other tasty variations for seasoning
– season with a drizzle of raw extra virgin olive oil, salt, and pepper
– add some lemon juice or balsamic vinegar
– grill the asparagus, instead of boiling
– serve with scrambled eggs or poached eggs
– mash the hard-boiled eggs with a fork and season with white wine or apple vinegar, salt, and evo oil so that the sauce can be used as a pinzimonio
– present the asparagus with eggs sunny-side up cooked in butter and then placed on top of the asparagus with the cooking butter and plenty of grated cheese
– serve the asparagus with a liquid cheese fondue and a sprinkle of truffle
– season with Bolzano sauce
STORE asparagus with hard-boiled eggs
To store asparagus with hard-boiled eggs, place them in an airtight container in the refrigerator. It’s best to consume them within 2 days to maintain freshness and flavor.
