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Rachel Mehl
Steamed white asparagus with herb dressing
Asparagus with a dressing of parsley and capers.
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Ingredients
Directions
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Remove the woody bottom of the asparagus and peel them all around with a peeler from just below the cup downwards.
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Halve the asparagus, put them in a steam basket or pan and steam in 10 min. Until done.
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Meanwhile, boil the eggs hard in 8 minutes. Let the eggs scare under cold running water and peel them. Prak the eggs to crumble with a fork.
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Put the parsley, capers, 1 tbsp of the capers and the mustard in a bowl and puree with the hand blender or food processor into a coarse dressing.
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Gently pour in the oil and mix into one whole. Season with (freshly ground) pepper and possibly salt. Stir in half of the egg.
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Spread the sauce over the asparagus and sprinkle with the rest of the egg.
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Nutrition
205Calories
Sodium12% DV280mg
Fat25% DV16g
Protein12% DV6g
Carbs2% DV7g
Fiber16% DV4g
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