- Yield: 12 nests
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Serving: For Family
Agretti Nests with Deviled Eggs
Tidbits...Agretti is one of my favorite spring vegetables. It can be eaten raw as a salad or simply served with olive oil, lemon and freshly grated ginger.
To add a touch of Easter I filled the nests with assorted deviled eggs.
Ingredients
- Agretti - 1 bunch
- Lemon zest & juice - 1 lemon
- Ginger root - Freshly grated 1 Tbl
- Olive oil
- Eggs - 6 boiled and halved
- Mayonnaise - 1/2 cup
- Garnish - Bacon, smoked salmon, tartufo, paprika
- Red peppercorns - To taste
Instructions
- Snip off tips of root ends on Agretti. Rinse.
- Drop into small amount of boiling lightly salted water. ( 5 min.)
- Drain and sauté with freshly grated ginger and lemon zest and olive oil.
- Meanwhile boil eggs, cool then cut in half.
- Remove yolks and crumble with fork. Mix in mayonnaise, salt and white pepper and garnish. Lay 1/2 egg in each nest.
- See recipe -mayonnaise
Allergens
