/ Asparagus Deviled Eggs

6


4
3
1
1 1/2




1. 9

2.231

3.12

4.3

5.14


6.5



Here is what you'll need!


Asparagus Deviled Eggs
Servings: 6

INGREDIENTS
1 bundle Asparagus
3 Eggs
1 tablespoon Mayonnaise
1 1/2 tablespoon Grated cheese
Anchovy fillet
Black pepper

PREPARATION
1. Boil the eggs on medium heat for about 9 minutes, soak them in cold water to cool, carefully peel the shell and cut it in half to remove the yolk.

2. Cut off the hard roots of asparagus, 2 or 3 cm from the bottom, peel half of the skin from the roots with a vegetable peeler, and boil on medium heat for 1 and a half minutes, soak in cold water to cool. Wipe off any water

3.Strain the yolk of (1) with a colander, cut the tip of the asparagus of (2) into half vertically and save it for decoration, and chop the rest.

4. Mix the yolks with chopped asparagus, mayonnaise and grated cheese until smooth.

5. Use the white meat of (1) as a bowl and serve (4) on it while shaping with a spoon.
(Cut the bottom flat so that the white meat does not roll when placed)

6. Place the asparagus tips for decoration and the anchovy fillet cut into small pieces on top of (5), and sprinkle with black pepper if you like.

7. Enjoy!

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