2 3/4 lb (1.2 kg) white asparagus spears
For the sauce:
4 eggs, at room temperature
1 tbsp white wine vinegar
6 tbsp light olive oil
pili-pili hot relish, optional
salt and pepper
1 tbsp white wine vinegar
6 tbsp light olive oil
pili-pili hot relish, optional
salt and pepper
method
1. Place the eggs in a small, deep saucepan and add cold water; bring slowly to the boil over a low heat and when the water reaches a full boil, turn off the heat, put the lid on the saucepan and leave to stand for 30 minutes. When this time is up, drain the eggs and fill the pan with cold water; when they are completely cold, peel them.
2. Prepare the asparagus, wash thoroughly and tie into 4 equal bundles, each tied with 2 pieces of string. Boil or steam for 12-14 minutes or until tender.
3. While the asparagus is cooking, chop the eggs finely and mix in a bowl with the vinegar, oil and a little salt and pepper. If you like a hot, peppery sauce, mix 1/2 - 1 tsp pili-pili relish with scant 1 tbsp oil and add to the sauce.
4. Transfer each of the well-drained asparagus bundles to a hot plate, remove the strings carefully and drizzle a little sauce over the tips; hand round the remaining sauce separately.
2. Prepare the asparagus, wash thoroughly and tie into 4 equal bundles, each tied with 2 pieces of string. Boil or steam for 12-14 minutes or until tender.
3. While the asparagus is cooking, chop the eggs finely and mix in a bowl with the vinegar, oil and a little salt and pepper. If you like a hot, peppery sauce, mix 1/2 - 1 tsp pili-pili relish with scant 1 tbsp oil and add to the sauce.
4. Transfer each of the well-drained asparagus bundles to a hot plate, remove the strings carefully and drizzle a little sauce over the tips; hand round the remaining sauce separately.
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