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White Asparagus With Spicy Sauce Recipe
|White asparagus spears||2 3⁄4 Pound|
|Eggs||4 Small (At Room Temperature)|
|White wine vinegar||1 1⁄2 Tablespoon|
|Light olive oil||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1353 Calories from Fat 1091
% Daily Value*
Total Fat 123 g189.5%
Saturated Fat 19.6 g98.1%
Trans Fat 0 g
Cholesterol 642.9 mg
Sodium 2725.1 mg113.5%
Total Carbohydrates 25 g8.3%
Dietary Fiber 5.9 g23.6%
Sugars 12.9 g
Protein 31 g61.8%
Vitamin A 132.1% Vitamin C 39.3%
Calcium 43.5% Iron 84.6%
*Based on a 2000 Calorie diet
1 In a saucepan, place the eggs.
2 Add cold water, and bring to a boil over low heat.
3 Remove from the heat, and put the lid on the saucepan.
4 Set aside for 30 minutes.
5 When they are completely cold, shell them.
6 Wash the asparagus thoroughly.
7 Tie into 4 equal bundles.
8 In a pan, boil or steam for 12-14 minutes or until tender.
9 While the asparagus is cooking, chop the eggs finely.
10 In a bowl, mix the eggs with the vinegar, oil, and a little salt and pepper.
11 If you like a hot, peppery sauce, mix 1/2 tsp pili pili with 1 tbsp oil and add to the sauce.
12 Arrange the steamed asparagus spears in a platter and pass the sauce along.