Asparagus with Salsa

Ingredients

• 1 kg green asparagus
• Salt
• 1 tsp sugar
• 2 hard boiled eggs
• 4 anchovy fillets
• 50 g tuna in oil
• 1 tbsp capers
• 1 bunch arugula
• 1 bunch parsley
• 100 ml olive oil
• Lemon (juice)
• pepper (ground)

Instructions

1. 1.

   Wash the asparagus and cut off the woody ends. If necessary, peel thinly at the lower end. Bring a large pot of water to boil, season with salt and sugar. Add the asparagus spears and cook until al dente for 6-8 minutes depending on thickness.

2. 2.

   Meanwhile, peel the eggs. Finely chop the whites, mash the yolks. Drain the anchovy fillets and tuna, finely chop them with the capers. Wash and dry the arugula and parsley, remove tough stems and finely chop.

3. 3.

   Whisk the yolks with olive oil, lemon juice and 5 tbsp of the asparagus cooking water. Stir in the remaining sauce ingredients and season with salt and pepper.

4. 4.

   Lift the asparagus from the water with a slotted spoon, drain and arrange on a plate. Cover with the sauce and serve.