With the arrival of spring, the tables of Veneto fill with freshness and colors, and Bassano asparagus becomes the symbol of this season. These vegetables, known for their sweetness and crunchiness, are a true gastronomic treasure, perfect to be paired with a hard-boiled egg sauce that enhances their delicate flavor. The vertical cooking technique, with the asparagus standing in a saucepan, preserves their texture and cooks them evenly, keeping the nutrients intact. The sauce, enriched with anchovy fillets and capers, offers a savory contrast that perfectly complements the sweetness of the asparagus. This dish is ideal for a spring family lunch, perhaps accompanied by a good white wine from the area. Bassano asparagus with hard-boiled egg sauce is not just a side dish, but an invitation to rediscover the genuine flavors of the Venetian tradition.

Clean the asparagus, tie them into bundles, and place them upright in a tall, narrow saucepan. Add water until it reaches about two-thirds of the stems and let them simmer (about eight minutes). Shell the hard-boiled eggs, cut them in half, and pass the yolks through a sieve. Add about two tablespoons of lemon juice to the mixture and, gradually while stirring, incorporate enough olive oil to obtain a rather fluid sauce. Chop the egg whites and mix half of them into the sauce. Season it with anchovies and capers, add pepper, and check that the saltiness and lemon juice are just right. The asparagus can be served very hot, in which case they are dipped one by one into the sauce placed on the plate, or they can be allowed to cool and dressed together, garnishing the plate with chopped egg whites.