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White asparagus with vinaigrette
 
 
4 ServingsPTM25 min

White asparagus with vinaigrette


White asparagus with capers, chives and a vinaigrette dressing

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Directions

  1. 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.
  2. 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.
  3. Let the eggs scare under cold running water, peel them and chop them.
  4. 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.
  5. Put the asparagus on plates and pour the vinaigrette over it. Garnish with the finely chopped eggs.


Nutrition

170Calories
Sodium1% DV25mg
Fat0% DV0g
Protein2% DV1g
Carbs14% DV42g
Fiber4% DV1g

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