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white Bassano asparagus with egg sauce Venetian

 white Bassano asparagus with egg sauce Venetian

White asparagus has always been considered a refinement and also requires a lot of attention during cultivation. The result, however, repays the effort or, if you buy them, the expense!
Those White Bassano del Grappa, I am a DOP product much sought after and a particularly delicate taste.
This is my interpretation of a typical Venetian presentation for this vegetable. 

It is a preparation pretty simple but it requires a few steps, from cleaning and cooking asparagus to the sauce preparation.
And it is certainly not a light dish, if only for the quantity of oil used!

Although traditional cooking is done in a pot keeping the asparagus vertical and with the tips out of the water, I have preferred to steam them for years; the result is very good.
With the indicated quantities, you can get four robust appetizers or a single dish for two people.


white asparagus from Bassano DOP






extra virgin olive oil


salt and pepper


lemon juice







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First cook hard-boiled eggs a good minute less than the usual time. The yolk will be more suitable for the preparation of the dressing.
Carefully peel the asparagus (if you want to keep the zest aside: it can be used to further flavor an asparagus cream!).

Cut the hard-boiled eggs in half and mash the yolks in a bowl with two tbsp of lemon juice.

Continuing to mix with the whip gradually add the olive oil, as in the preparation of a mayonnaise. Add salt and pepper according to your taste and keep stirring and adding oil until you get a smooth and homogeneous cream.

Arrange the asparagus in a steamer basket and lightly salt them. Put the basket on a pot with the water already boiling and cover: cooking takes from 15 'to 20' depending on the asparagus.

Meanwhile chop a CT capers to add to the sauce, stirring gently.

Cut the egg whites into small pieces and add half of them to the egg sauce, stirring gently.
Reserving the rest of the egg whites to decorate the dishes.

As soon as the asparagus are cooked, arrange on plates and cover with the sauce of decorating eggs then with remaining egg whites.

Immediately put on the table: these asparagus, hot, are a marvel.


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