Ruth Reichl's Asparagus with Green Sauce


2 bunches of asparagus (use whatever amount you like - this doesn't matter so much)
2 eggs, hard boiled*
2 small shallots, minced
2 tablespoons Italian flat leaf parsley, chopped finely
1 tablespoon chives, chopped finely
1 tablespoons minced capers (the ones packed in salt, please), finely minced
6 tablespoons extra virgin olive oil
1 tablespoon good mustard
2 tablespoons red wine vinegar
freshly ground black pepper

* the proper way to hard boil eggs is to place them in a medium saucepan and cover them with water by about one to two inches. Place on the stove and bring to a boil. When the water starts boiling, shut off the heat and let them sit in the hot water for about 12 minutes.  Remove the eggs and place them in a bowl of ice water.  Peel.


Trim the harder ends off the asparagus. Place in a skillet with about 3/4 cup of water, cover and bring to a simmer.  Let the asparagus cook until just tender. Remove and place on a baking sheet lined with paper towels to cool.

Peel the hard boiled eggs.  Roughly chop.  Place the minced shallots in a small mixing bowl.  Add the finely chopped parsley, the chives and the capers.  Stir in the olive oil and mix well.  Add the mustard and vinegar and mix.  Stir in the chopped eggs and a few good grinds of black pepper. Allow to sit for about an hour for everything to absorb the flavors.

When ready to serve, place asparagus on a serving platter and spoon the chunky sauce over.  Serve at room temperature.

The Italian Dish