Asparagus with eggs, ladolemono and shaved Kefalograviera cheese

Asparagus with eggs, ladolemono and shaved Kefalograviera cheese

Serves: 2 people
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Season:Spring-Summer when asparagus is in season

Asparagus is derived from the Greek word “asparagos”, meaning stalk, shoot, or to burst forth and to swell. Asparagus was first cultivated about 2500 years ago in Greece.

The early Greeks used asparagus for medicinal purposes and in herbal medicine including for the cure of toothaches and the prevention of bee stings. Second century Physician, Galen, described asparagus as “cleansing and healing”. In Greek culture asparagus represents the spear of love. And it was held in high regard by the Ancient Greeks as an aphrodisiac.

Ingredients

For the Ladolemono

• 3 tablespoons extra virgin Greek olive oil
• 6 tablespoons fresh lemon juice
• A pinch of dried oregano
• Salt and pepper to taste

Place all the ingredients in a jar with a tight-fitting lid. Seal and shake until well blended.

For the Asparagus

• 1 bunch of asparagus, cleaned and washed
• 2 hard boiled eggs
• 1 tablespoon chopped fresh dill
• 50-100grams of shaved Kefalograviera or Kefalotiri cheese

Method

1. Place some water in a pot with some salt and bring this to a boil
2. Drop the asparagus into the boiling water and blanch them for about 2-3 minutes until they are tender and still have a slight crunch to them
3. Remove the asparagus and plunge it into a large bowl of cold water to stop the cooking process
4. Drain the asparagus well and place them on a serving platter
5. Cut the eggs in half and arrange them on the platter
6. Sprinkle the cheese followed by the dill and then drizzle the ladolemono on top

<< Back

©2011 Maria Benardis. All Rights Reserved.

Tags: food, free recipes, Greek food, greek recipes, Greekalicious, Maria Benardis, salad