Spanish cuisine · Vegetable Dishes

Navarra Asparagus with Vinaigrette

White Navarra asparagus, cooked in a white wine broth and served warm with a hard-boiled egg vinaigrette.

Ingredients · for 4 servings

• 1.5 kg white asparagus
• 2 eggs
• 1 small red onion
• 1/2 bunch flat-leaf parsley
• 3 tbsp white wine vinegar
• 100 ml olive oil
• 1 tsp medium-hot mustard
• 1 tsp sugar
• Salt, pepper

Instructions

1. Peel the white asparagus carefully from the tip downward, trim the ends generously and boil the peelings with the sugar and 1 tsp salt in 2 l water for 10 min.
2. Strain out the peelings, add the spears to the broth and let simmer over low heat for 15–18 min. until a spear bends slightly in the middle; let cool to warm in the broth.
3. Hard-boil the eggs for 9 min., rinse in cold water, peel and chop very finely.
4. Cut the onion into tiny dice and let sit in the white wine vinegar with a pinch of salt for 10 min. so it loses its bite.
5. Stir in the mustard and slowly whisk in the olive oil until the vinaigrette is lightly creamy, then fold in the egg and finely chopped parsley and season with salt and pepper.
6. Arrange the drained asparagus spears side by side on a platter, pour the vinaigrette generously over them and serve warm.