Asparagus with egg sauce
Recipe
Recipe in collaboration with Fannélie Stammégna featuring our exclusive salad and vinaigrette spice blend. We made this recipe during a webinar. To listen to a rebroadcast, please click HERE.
Asparagus with egg sauce
Preparation time: 10 min
Cooking time: 20 min
Servings: 4
Ingredients
- 2 bunches of green asparagus
- 4 eggs
- 1.5 tbsp. salad spices and vinaigrette
- 30gwhite balsamic vinegar
- 40g olive oil with Tuscan herbs
- Salt and pepper to taste
Asparagus with egg sauce
Preparation time: 10 min
Cooking time: 20 min
Servings: 4
Ingredients
- 2 bunches of green asparagus
- 4 eggs
- 1.5 tbsp. salad spices and vinaigrette
- 30gwhite balsamic vinegar
- 40g olive oil with Tuscan herbs
- Salt and pepper to taste
Preparation
- Steam or boil the asparagus and hard-boil the eggs. Run them under cold water to cool them and stop cooking.
- Peel the eggs and grate them into a bowl.
- Add 1.5 tbsp. salad spices and vinaigrette, 2 tbsp. white balsamic vinegar, 3 tbsp. tbsp olive oil and salt and pepper to taste. Mix well and refrigerate for 1 hour before serving.
- Serve the cooked asparagus with the egg sauce.
Ideal for brunch or for a starter.
Storage: 3 days in the fridge. Do not freeze.
Enjoy your food!
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