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T.J.
White asparagus with vinaigrette
White asparagus with capers, chives and a vinaigrette dressing
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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. Prevent the cup from breaking off by not putting too much pressure on it.
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Cut the asparagus in half and boil them in a pan with water with a pinch of salt for 15-20 minutes until they are soft. Meanwhile, boil the eggs hard in 8 minutes. Drain the asparagus and allow to cool.
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Let the eggs scare under cold running water, peel them and chop them.
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In a small bowl, beat the oil with the lemon juice into a thick vinaigrette. Cut the chives above. Add the capers to the vinaigrette and mix everything together. Season with pepper and salt.
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Put the asparagus on plates and pour the vinaigrette over it. Garnish with the finely chopped eggs.
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Nutrition
170Calories
Sodium1% DV25mg
Fat0% DV0g
Protein2% DV1g
Carbs14% DV42g
Fiber4% DV1g
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