Filter
Reset
Sort ByRelevance
Rachel Mehl
Steamed white asparagus with herb dressing
Asparagus with a dressing of parsley and capers.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Remove the woody bottom of the asparagus and peel them all around with a peeler from just below the cup downwards.
-
Halve the asparagus, put them in a steam basket or pan and steam in 10 min. Until done.
-
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.
-
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.
-
Gently pour in the oil and mix into one whole. Season with (freshly ground) pepper and possibly salt. Stir in half of the egg.
-
Spread the sauce over the asparagus and sprinkle with the rest of the egg.
Blogs that might be interesting
-
10 minSide dishShanghai pak choi, ginger syrup, lemon juice, olive oil with garlic flavor and chili pepper, Japanese soy sauce, finely chopped fresh coriander,shanghai paksoisalade -
25 minSide dishonion, garlic, fresh parsley, traditional olive oil, ground cinnamon, Cherry tomatoes, couscous, vegetable stock, raisins,couscous with cinnamon and raisins -
10 minSide dishpeanut oil, Chinese wok vegetable bean sprouts red pepper, cut endive, Japanese soy sauce, liquid honey, oven roasted peanuts,andijvieroerbak -
15 minSide dishcelery, cucumber, jazz apple, mustard, Red wine vinegar, extra virgin olive oil,celery with cucumber
Nutrition
205Calories
Sodium12% DV280mg
Fat25% DV16g
Protein12% DV6g
Carbs2% DV7g
Fiber16% DV4g
Loved it