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.


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.


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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