White asparagus with vinaigrette of hardboiled eggs, capers, mustard and parsley
12 white asparagus
4 eggs organic and free-range
3 tbsp. capers
2 tbsp. mustard
1 dl. olive oil
1 bunch flat-leaf parsley
Salt and freshly ground pepper
Peel the asparagus and break the root end of.
Bring a pot of lightly salted water to a boil and cook the asparagus for 2-3 minutes. Depending on the size of the aspargus
Take asparagus out of the water and put asparagus directly into cold water to stop the boiling, so the asparagus is done and crisp at the same time.
Cook then the eggs in the boiling water 4-5 minutes take the eggs up and put them in cold water.
Peel the eggs and put them into a bowl, along with capers , mustard, chopped parsley, olive oil, salt and pepper.
Mash the ingredients well with a fork, into a nice vinaigrette.
Put the asparagus on a platter or plate and pour the vinaigrette over.
Server as a starter, lunch or as part of a larger meal with good bread.