Serves: 4
Total Calories: 133
1 Trim off the base of the asparagus at the point where the stem turns from white to green. Bring about 2 inches of water to a boil in a large skillet. Add the asparagus and salt to taste. Cook until the asparagus bend slightly when you lift them from the stem end, 4 to 8 minutes. Cooking time will depend on the thickness of the asparagus. Remove the asparagus with tongs. Drain them on paper towels and pat them dry.
2 In a small bowl, whisk together the oil, lemon juice, and a pinch of salt and pepper. Stir in the egg, parsley, and capers.
3 Place the asparagus on a serving platter and spoon on the sauce. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Asparagus with Caper-Egg Dressing recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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