Asparagus and eggs
(Asparagi e uova)
Thinly peel the lower part of the asparagus stalks and trim a small piece off the ends where they have been cut. Wash thoroughly.
Place upright in a pan tall enough to hold the asparagus, add hot salted water to about three-quarters of their length (don’t cover the tips!). Cover with a cloth and cook for approximately 30 minutes. When the tips become flaccid, remove from the heat and drain.
Meanwhile, hard boil, peel and finely chop the eggs.
Make a sauce in a bowl with the chopped egg, salt, pepper, a little cider vinegar and olive oil.
Arrange the asparagus on a plate. Cover the tips with the sauce and serve.