In these warmer Spring days we can enjoy lovely new asparagus. An easy, no cooking required, dish like this one is great for a light lunch or supper. Good value too. Here I have garnished it with baby plum tomatoes and served it with a large grilled flat mushroom and toasted Ciabata. Yuuuummm!
Serves 4
1.5 kg/3 pounds asparagus, simmered just until tender and then drain; divide onto 4 dinner plates
2 eggs, hard boiled and cooled
Put all of the ingredients below in the food processor, but only 2 ounces of the oil; mix. The rest of the oil is poured in a small steady stream during mixing of the of all the ingredients.
Ingredients:
1 small can tuna, drained
2 to 3 anchovy fillets
2 tablespoons white wine
2 cooked egg yolks, removed from hard boiled eggs mentioned above
Juice of 1/2 fresh lemon
2 tablespoons snipped fresh tarragon
200 ml/7 ounces extra virgin olive oil
Pour mixed sauce into a medium size bowl or pitcher. Roughly chop the cooked egg whites and add them to the sauce. Coarsely grated Parmesan is nice to pass around at the table.
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