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Asparagus 'alla goriziana' (Gorizia style)

Difficulty: Easy Doses: 4 people

8 eggs, 

800g of fresh asparagus,  

2 teaspoons of mustard, 

half a glass of extra virgin olive oil

1 tablespoon of vinegar



If boiled asparagus with hard-boiled eggs is one of the best-known combinations, it must be said that there are at least another hundred recipes that have this delicious shoot as protagonist. A very tasty variant is asparagus alla goriziana, characterised by an artfully made sauce with firm and chopped yolks, mixed with mustard, vinegar and olive oil

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