(Asparagus with Egg Salad)
Eggs and asparagus are a frequent pairing in Friuli. However, the egg salad found in this region is not the creamy mayo-based concoction we Americans are generally used to. Instead, it is typically prepared with a light dressing of vinegar and olive oil and is served alongside spears of white asparagus from Tavagnacco as a second course. You may substitute green asparagus if white is not available.
4 eggs
2 tablespoons olive oil
2 tablespoons red wine vinegar
• • •
1 pound white asparagus, tough ends trimmed
- Place the eggs in a medium saucepan and cover with water. Bring to a boil over high heat. Immediately remove from heat and let rest, covered, for 10 minutes. Remove the eggs and place in a bowl of cold water. When the eggs are cool enough to handle, remove and discard the shells. Coarsely chop the eggs.
- In a small bowl, whisk together the olive oil and vinegar. Stir in the chopped eggs. Season to taste with salt and black pepper. Refrigerate until ready to serve.
- Peel the asparagus, starting 1-1/2 inches from the top and running the length of the spear.
- Place a steamer rack inside a large pot. Fill with 1 inch of water. Place the asparagus on the rack. Bring to a boil over high heat. Cover and steam until just tender, about 5 minutes. Serve with the egg salad.
Serves 4.