ceramic platter from Fifty One and a Half

 

Everyone needs a new recipe for asparagus just about now, right?  Asparagus season is great but after a while, you need something new to do with this vegetable.  This sauce is the answer.  It's a breeze to whip up and chances are your guests have never eaten this.  It's a delicious blend of fresh herbs, chopped eggs, capers, vinegar and olive oil. The French and the Italians both have their versions, but this version comes from the Queen of Food herself, Ruth Reichl.   

Read the original on: The Italian Dish