Asparagi alla Cupido
Region: Italy
Category: Vegetables
Season: Any
Difficulty: Easy and Quick
Asparagus has long been considered an aphrodisiac and especially so with Arabs of medieval times when it was served with eggs. The ancient Greeks recommended that it be eaten in moderation. For a romantic evening, as indicated by the name, Cupid-style, it is a light and refined dish best accompanied by a dry white wine and with Debussy’s Claire de Lune played in the background.
Yield: Makes 2 servings
Preparation Time: 15 minutes
8 fresh large asparagus (about ˝ pound), washed and bottoms scraped
1 large egg, separated
1 ˝ ounces imported canned tuna in olive oil
1 tablespoon extra-virgin olive oil
1 ˝ teaspoons salted or brined capers, rinsed
Juice of 1/2 lemon
Salt to taste
1/8 teaspoon hot paprika
1. Steam the asparagus until tender, about 6 minutes. Drain and cool.
2. In a food processor, blend the egg yolk with the tuna, olive oil, capers, lemon juice, salt, and paprika until it is creamy. Beat the eggs whites until they form stiff peaks. Mix the eggs whites and the egg yolk mixture together. Arrange the cooked asparagus on two plates and cover with the egg whites. Eat with your fingers.
Variation:
Note:
Posted: 04/21/2009
