Asparagus Primavera

Springtime – Asparagustime! Here comes my absolute favourite recipe for asparagus!

Here in Sweden asparagus is a rather unknown vegetable. Occasionally the green one finds its way onto the BBQ, but the white one? Nope. It was actually quite a catastrophe for me when I moved to Sweden and found out about this, as asparagus for me is as much spring as daffodils or crocus. Well well, after all these years here in Sweden, I have some sources for the really thick, slightly pervert looking, gigantic asparagus, mostly imported from Germany. 8 sticks can easily weigh one kilogram. And exactly that one I love to prepare like this:

Ingredients for two really big portions or 4 starters:

  • 1 kg white asparagus (smaller sticks work just as well of course)
  • 150 gr. Italian prosciutto, finely chopped
  • 3 eggs, hard boiled and also finely chopped
  • a hand full of finely cut chives. I have the big luxury of permanent access to fresh chives in my garden.
  • 2 tablespoons high quality olive oil

Mix the prosciutto, eggs and chives in a bowl and add the olive oil. Stir gently. Add salt if needed, depends on the saltiness of the prosciutto.

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Be generous when peeling the asparagus, as well when cutting off the ends: there is nothing worse than getting a tough asparagus thread or a bitter piece in your mouth. For me this is like finding a fish bone in a fish meal.

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Cook the asparagus in a lot of boiling saltwater for 10 minutes, just like pasta. Remove gently, let drain, place on a plate and top with the prosciutto-egg-chives-mixture. Done.

Super easy, super quick, simple and pure pleasure.

Oh, and do not forget the glass of high quality white wine! I am going to share a secret here: One can drink a glass already while preparing this dish 😉

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