Ingredients :

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1,5 kg asparagus,
4 eggs,
extra virgin olive oil,
vinegar,
salt, pepper

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Method :

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Bind the asparagus in bunches and boil them in salted water with the tops upwards for about twenty minutes.

Boil then eggs for about five minutes, hatch, mince them with a fork and add oil, vinegar, salt and pepper.

The sauce serves either to die the asparagus, or to dress them lying on a plate.