Bassano-style asparagus with hard-boiled eggs and potatoes

Ingredients

For 1 serving

• Asparagus300 g
• Eggs2
• Potatoes200 g
• White wine vinegar1 teaspoon
• Parsley5 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: eggs, sulphites,

In season: April – June

Method

1. Peel the potatoes and cut them into pieces of about 3 cm, put them in cold salted water, bring to the boil and cook for 15 minutes, until easily pierced.
2. Meanwhile wash the asparagus, snap off the woody base and tie it in a bundle. Cook it standing upright in a tall pan of salted boiling water, tips out of the water, for 8 minutes, until the stems are tender: this way the delicate tips just steam.
3. In a small pan of boiling water cook the eggs for 9 minutes, until hard; cool them in cold water and peel.
4. Mash the eggs with a fork and mix them with the oil, white wine vinegar, chopped parsley, salt and pepper until creamy but still with small pieces.
5. Drain the asparagus and potatoes and serve them warm with the egg sauce on top.