Sant Ambroeus Asparagus Recipe
traditional steamed asparagus, Kumato tomato, boiled farm egg, mustard dressing
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Ingredients
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Asparagus and Tomatoes
Eggs
Mustard Dressing
Method
Prepare the Asparagus and Tomatoes
- 1
Wash and Trim Asparagus
Wash the asparagus under cold water to remove any dirt or sand. Trim the tough ends of the asparagus, approximately 1-2 inches from the bottom.
- 2
Steam Asparagus
In a steamer basket over boiling water, steam the asparagus for about 4-5 minutes or until they are tender but still crisp.
- 3
Prepare Kumato Tomatoes
While the asparagus is steaming, wash the Kumato tomatoes and cut them in half.
Boil the Eggs
- 4
- 5
- 6
Make the Mustard Dressing
- 7
Prepare Mustard Dressing
In a small bowl, whisk together the Dijon mustard, olive oil, apple cider vinegar, honey, salt, and black pepper until well combined.
Assemble the Dish
- 8
Arrange Ingredients
On a serving plate, arrange the steamed asparagus and halved Kumato tomatoes. Cut the boiled eggs in half and place them on top.
- 9
- 10
Serve Dish
Serve immediately while the asparagus is warm.