Cut the asparagus stalk all the same length, tie in bundles and place upright in a deep pan of boiling salted water. Make a lid with foil and dome it over the tips so that the heads cook in the steam. Small asparagus will take 15minutes. Drain very carefully, then arrange on a serving dish and leave to cool.
Spoon the dressing over the asparagus. Chop the egg White finely and sprinkle over the asparagus. Sieve the egg yolk over the top and sprinkle with parsley.
- 500g (1lb) asparagus
- 4 tablespoons lemon vinaigrette dressing
- 1 hard-boiled egg
- 1 tablespoon chopped parsley
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