How to make
- Fill a large pot with plenty of water and bring to a boil, then add a tablespoon of salt. While waiting for the water to boil, peel the asparagus with a peeler and cut 3-4 cm off the hard root.
- Take one piece for taste and divide the rest into about 6 or 7 pieces and bundle them with a string.
- When the water comes to a boil, put the asparagus into the water and cover with a lid so that the asparagus is cooked all the way through. (If you do not have a pot large enough to hold the asparagus horizontally, place the bundles of asparagus in the pot lengthwise from the root end and boil the lower half for 10 minutes, then unravel the string and boil for 3 to 5 minutes.)
- After 8 minutes, add the eggs to the pot.
- After another 7 minutes, take out one of the asparagus and taste it. (Total time for boiling asparagus: 15 minutes, eggs: 7 minutes)
- If the asparagus is soft enough to be easily pierced with a fork, take it out and place it on a plate lined with 2 or 3 sheets of paper towel, and place 2 or 3 sheets of paper towel on top.
- Pour a ladle of hot water from the pan over the paper, cover with a lid, and steam. Remove the eggs from the pot and peel them quickly while soaking in cold water.
- Mash the eggs with a fork, season with salt and pepper, and add the olive oil, stirring with a spoon. Add the wine vinegar. *keep stirring constantly while adding the olive oil
- Cut the strings of the asparagus, serve it on a plat and pour the egg sauce on top.