ASPARAGUS with BOILED EGGS

INGREDIENTS:
800gr of white asparagus
four eggs
olive oil
vinegar deriving from white wine
salt and pepper

PREPARATION:
Wash the asparagus and place them vertically into a pot with the tips facing upwards. Boil them in slightly salted water for about twenty minutes. Boil the eggs and remove the egg shell.
Beat the egg yolk until it becomes a mush and mix it, in a separate bowl, together with four spoonfuls of olive oil, one spoonful of vinegar, salt and pepper. Beat the albumen. Place the asparagus onto a serving plate and garnish with the albumen and sauce.

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