Asparagus Salad
Insalata di Asparagi

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Asparagus Salad
Insalata di Asparagi
cookbook: La Cucina di Lidia
main ingredients: asparagus
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serves: 4 servings


2 pounds asparagus, trimmed and peeled
½ teaspoon salt
2 hard-boiled eggs
3 tablespoons white wine vinegar
4 tablespoons olive oil
freshly ground pepper, to taste


In a large nonreactive pot, steam or boil the asparagus with lightly salted water just until tender, about 6 minutes. Drain immediately in a colander and refresh under cold running water. Pat the asparagus dry and cut into 1/2-inch pieces. Separate the egg whites and yolks, and coarsely chop each. In a bowl, blend the vinegar, oil, salt and pepper. Add the asparagus and toss well. Add the egg whites and yolks, and combine thoroughly.

La Cucina di Lidia

Details the story of Lidia’s family and her background. The recipes reflect Lidia’s culinary heritage and regional cuisine of Northern Italy, especially Friuli-Venezia-Giulia. They include recipes for risotto with porcini mushrooms, sauerkraut with pork and palacinke- thin sweet crepes. Lidia also discusses wines and spirits of Italy and offers wine suggestions for many dishes

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