recipe: Spring Green Vegetables with Olive Oil

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For the vegetables
1 vanilla bean, cut open and seeds scraped out
2 cups snap peas, or sugar peas
16 green asparagus
4 leeks, white part only
2 tablespoons sherry vinegar
6 tablespoons Elladin extra-virgin olive oil
1 tablespoon chopped fresh mint
Crushed red peppercorns

For the whole soft-cooked eggs
4 extra fresh eggs
1 tablespoon white wine vinegar


Steam the vegetables for 5 minutes and rinse them under cold water; set aside.
In a bowl, whisk together the vinegar with the Elladin extra-virgin olive oil. Add the vanilla seeds, mint, salt and red peppercorns. Serve on top of the warm vegetables.
Boil water in a pot with the white wine vinegar and a pinch of salt. When the water is boiling, drop the eggs carefully in the water. Cook for 5 minutes. Remove from the heat and tap them with a knife, holding each in one hand. Remove the shell carefully. Serve on top of the vegetables and sprinkle with red peppercorns. Serve with crusty bread on the side.

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recipe: Spring Green Vegetables with Olive Oil, 5.1 out of 10 based on 80 ratings

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