Boiled Eggs and Asparagus
Eggs
Ingredients
- Aceto Sopraffino or Aceto Sopraffino Riserva
- 400 g White asparagus of the “bassano” variety
- 4 Eggs
- To taste Olive Oil
- 1 Soup-tbsp sugar
- To taste Pepper
Instructions
- Cover the eggs with cold water and bring to a boil.
- Leaving to boil for six minutes.
- Peel the asparagus and tie them together with some cooking string, put them into their special pot with the asparagus tips pointing upwards, cover with water leaving the tips uncovered and leave to boil for approx. 15 – 20 minutes.
- The sugar must be added during the boiling phase.
- Peel and cut the eggs into halves then arrange them onto their serving plate with the asparagus arranged alongside. Season both with pepper and finish the arrangement off by adding thin lines of oil
- Dress with either 2.0 cl of Aceto Sopraffino, or 1.5 cl of Aceto Sopraffino Riserva.
Notes
A number of test results have proven many times over that both Aceto Sopraffino and Aceto Sopraffino Riserva do very well with eggs. Eggs have a substantially sensorial fattiness that combines excellently with both the Aceto Sopraffino and the Aceto Sopraffino Riserva, giving them an all round palatable and full-bodied flavour. In this particular case Aceto Sopraffino and Aceto Sopraffino Riserva also do very well with the asparagus’ tendentially sweet flavour. To a different extent, both Aceto Sopraffino and Aceto Sopraffino Riserva improve dish flavour and spiciness.