{"id":2934,"date":"2024-04-20T09:56:22","date_gmt":"2024-04-20T09:56:22","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=2934"},"modified":"2024-04-20T09:56:22","modified_gmt":"2024-04-20T09:56:22","slug":"asparagi-bianchi-alla-veneta-white-asparagus-alla-veneta","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/asparagi-bianchi-alla-veneta-white-asparagus-alla-veneta\/","title":{"rendered":"Asparagi Bianchi alla Veneta \/ White Asparagus alla Veneta"},"content":{"rendered":"<p class=\"p1\"><strong><span class=\"s1\">Serves two:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">about 600 g of white asparagus <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">3 eggs, boiled for 7 minutes, cooled <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 tablespoons of olive oil<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a good red wine vinegar to taste (or lemon if you prefer)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">salt <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">black pepper<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><em><span class=\"s1\">For the egg sauce:<\/span><\/em><\/p>\n<p class=\"p1\"><span class=\"s1\">Peel the eggs, cut the in half and remove the egg yolks.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Reserve two halves of the egg whites for decoration and finely chop the rest of the eggs.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">In a small bowl whisk the olive oil, some vinegar and a little bit of salt.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the chopped eggs,<span class=\"Apple-converted-space\">\u00a0 <\/span>stir well and taste. Adjust the quantity of the olive oil, vinegar and salt to your liking. The sauce should be slightly acidic and not too runny.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">For the seamed asparagus:<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Prepare the stems: snap or cut off (a slightly more elegant way) the base of each stalk at the point where it breaks naturally. (*Save the trimmed ends to make a creamy asparagus soup).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Peel the stems using a potato peeler starting from just under the tip all the way down to the bottom. The object is to remove any hard and woody skin.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Tie all the trimmed spears of asparagus with a cooking twine (at the bottom and at the top) into one large or two smaller bundles.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Take a large and tall saucepan.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Pour in about 5 cm of water, season with some salt and bring to the boil.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Stand the asparagus bundles upright in the pan (*put the trimmed off stems around along with peeled potatoes, so they can absorb the flavours-in case you are making a soup later on).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Put the lid on and steam on a low to medium heat for about 20 minutes (prod a spear gently with a knife to check if it\u2019s ready).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">When cooked remove the bundles by holding the cooking twine and place in a colander to drain (cutting off and removing the cooking twine).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Neatly arrange the steamed asparagus on a serving dish.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the egg sauce: ether spread it across as pictured or on the side, chop and sprinkle around the remaining egg yolk. Season with freshly ground black pepper and a drizzle of olive oil if you like.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Note: you can always lay the asparagus bundles flat and gently boil them instead of steaming.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves two: about 600 g of white asparagus 3 eggs, boiled for 7 minutes, cooled 2 tablespoons of olive oil a good red wine vinegar to taste (or lemon if you prefer) salt black pepper For the egg sauce: Peel the eggs, cut the in half and remove the egg yolks. Reserve two halves of &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/asparagi-bianchi-alla-veneta-white-asparagus-alla-veneta\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Asparagi Bianchi alla Veneta \/ White Asparagus alla Veneta&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2936,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[9],"tags":[413,414,415,416,417,418,419],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2934"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=2934"}],"version-history":[{"count":2,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2934\/revisions"}],"predecessor-version":[{"id":2938,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2934\/revisions\/2938"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/2936"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=2934"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=2934"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=2934"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}