Directions
A true jewel of spring, asparagus is harvested from March to May and it is recommended to use it within a few days not to lose its fragrance.
Rich in vitamins B, C, calcium and phosphorus, they have purifying and diuretic properties. In Italy, they are mainly cultivated in Veneto and Emilia Romagna, but wild asparagus should also be mentioned for a greater pleasure of the palate. On your trips to the sea, go as far as the pine forest, and, with a little trained eye, it will not be difficult for you to come across these delicacies.
With this recipe, you will discover how delicious a tuna sauce can be made frothy by the whipped whites and how light its flavor will not suffocate the delicate taste of asparagus, too often used as a pure ornament.
Ingredients for asparagus in tuna foam and mimosa egg
8/10 servings
- 1 kg of green asparagus
- 4 eggs
- 10 hard-boiled eggs
- 250 grams of canned tuna
- 70 grams of capers
- juice and peel half a lemon
- 80 grams of seed oil
- 14 grams of salt
- 10 grams of pepper
How to prepare asparagus in tuna foam and mimosa egg
Prepare the asparagus for cooking by lightly scraping the shoots in the lower part to remove any woodiness.
Wash them thoroughly and gather them by size, in bunches not too big. Immerse them in boiling salted water and cook for about 10 minutes, paying attention to the tips.
Whisk the egg yolks and add the oil slowly. Add the lemon juice and season with salt and pepper.
Add the tuna and chopped capers when the mayonnaise has the desired consistency.
Separately, whip the egg whites until stiff and slowly mix them with the prepared mayonnaise, only with a movement from bottom to top.
Remove the asparagus from the water, drain them, dissolve the bunches and arrange them on a plate.
Drizzle with extra virgin olive oil, spread the sauce in the central part, and sprinkle with the chopped hard-boiled eggs. Serve warm and get involved in their sweet fleshiness and succulence.
Which wine to pair with asparagus in tuna foam and mimosa egg?
We choose a fragrant, savory white wine with moderate acidity so that it can cut the greasiness of the mayonnaise but not cover the delicate flavor of the asparagus. Fiaba, an organic blend of Chardonnay and Pignoletto from Maria Galassi winery, offers endless floral aromas and the right richness to enhance the flavor of asparagus. If you want to pair a rocky sparkling wine with good acidity, Oltrepò Pavese, Champagne and Franciacorta are fine.
If you want to combine a cocktail, the Mojito is perfect.
