Recipe courtesy of David Rosengarten

Asparagus with Egg Sauce Boschetti

  • Level: Easy
  • Yield: 6 servings.
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3 hard-boiled eggs, very finely chopped

3/4 teaspoon Dijon-style mustard

9 tablespoons thick mayonnaise

2 tablespoons vinegar (white wine vinegar)

1 pound asparagus, cooked


  1. Mix all ingredients together in a bowl.
  2. Blend until sauce is fairly runny and a very light yellow.
  3. Season to taste and serve with asparagus.
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