- 1 kilo fresh asparagus
- 4 boiled eggs
- 2 salted anchovies, cleaned and chopped
- Some capers
- Olive oil
- Wine vinegar
- Salt and pepper
Clean the asparagus, making sure they are all the same length; tie them and cook them in a high saucepan, with salted water. (The water must not reach the top of the pan.)
Bring to a light boil and cook until tender. Drain.
In the meantime prepare the sauce. Take the boiled eggs. Separate the yolks from the whites. Finely chop the whites and place aside.
Take the yolks, break them with a fork, add the anchovies, the capers, the salt and pepper, the olive oil and the vinegar, to make a nice and smooth sauce.
Place the cooked asparagus on a plate, pour the yolk sauce over it and then sprinkle the egg white on top.