A delicious recipe for the asparagus season:
Cook the white asparagus for fifteen minutes and the green asparagus for ten minutes until tender. Carefully lift out of the water and drain well on a dish rack.
Cut three quarters of the asparagus spears from the end into slices with a sharp, smooth kitchen knife. Arrange the tips in a fan shape on large plates. Spread the asparagus slices evenly on the lollo lettuce leaf, stir well the ingredients for the sauce and pour over them, leaving the tips free. Garnish with the radish slices and the chopped egg.
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