White Asparagus With Spicy Sauce

White Asparagus With Spicy Sauce

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Servings: 4
Calories: 312


  • 2 3/4 lb 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


  • 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.
  • 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.
  • 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.
  • 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.
Calories: 312 kcal
Carbohydrates: 12 g
Protein: 12 g
Fat: 26g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 164 mg
Sodium: 69 mg
Potassium: 692 mg
Fiber: 7 g
Sugar: 6 g
Vitamin A: 2595 IU
Vitamin C: 17 mg
Calcium: 100 mg
Iron: 8 mg
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