Spring brings with it many good and colorful vegetables! Among these we certainly find asparagus, a vegetable much loved in our family. Asparagus can be good raw or cooked, today we serve them with an appetizing decoration.Video on Toscana Mia Youtube Channel

1 kg asparagus            6 eggs          1 bunch of parsley          1 tablespoon white vinegar

1 tablespoon EVOO          fine salt black             pepper coarse salt

Cook the eggs. Put the eggs in a saucepan of cold water and cook them for 9-10 minutes after boiling. Drain them and pass them under running cold water. Tap the shells on the work surface, dip them in cold water for a few minutes and peel them. 

Cut them in slices. put them in a bowl . 

Wash the parsley, chop it and transfer it to the bowl.Add the vinegar and a pinch of salt and pepper.

Coarsely crush the eggs with the prongs of the fork, pour 3-4 tablespoons of extra virgin olive oil. 

Transfer the sauce to a gravy container.

 Put the asparagus on the cutting board, remove the hardest part of the stems. Wash them under running cold water and divide them into 4 bunches.

Cook the asparagus. Secure the bundles with kitchen twine and place them in a tall pot. Pour enough water to get 4 fingers from the asparagus tips. Take the asparagus out. Bring the water to a boil, salt it, put the asparagus back in the pot, cover with the lid and cook for 10 minutes.

Bring out the asparagus, distribute the bunches of cooked asparagus on the plate, remove the string and serve the vegetables with the prepared mimosa sauce .

Video on Toscana Mia Youtube Channel.