Fans of asparagus I propose to try it under a wonderful anchovy sauce. Some dishes use only white asparagus for this, but as for me it is not very important.
Ingredients:
* 1.5 kg asparagus
* salt
* 4 Eggs boiled boiled
* Sok 1 lemon
* Cold push olive oil
* 2 anchose fillet
* 1 h. a spoonful of capers
* pepper
Peel the asparagus, tie in small bundles, put vertically in a pan with boiling salted water, cook for 10-12 minutes depending on their thickness. Remove the asparagus from the pan, dry, untie, let it cool.
Now prepare the sauce for our asparagus. Cut the eggs in half, pass the yolks through a strainer, mix with 2 t. spoon of lemon juice and so much olive oil so that the sauce turns out to be liquid. Finely chop anchovies, capers and add to the sauce along with egg proteins. To obtain a more uniform mass, I recommend that the resulting sauce is passed through a blender. The asparagus is beautifully put on a plate to salt, pepper and pour it with sauce.
Bon appetit!
Those who are now in search of an inexpensive multicooker, I recommend buying a multicooker Saturn. Having bought it, you will get quite good quality for quite acceptable money. Those who do not trust the technique of Saturn, I will say so I have a blender and a vacuum cleaner from this brand, no complaints.
Asparag in anchovy sauce (Asparagi in salsa)