Asparagi sauce

Serves 4:
500 g white asparagi, onion, extra virgin olive oil, 2 boiled eggs, 250 g mayonnaise, chopped parsley, capers, anchovies, salt and pepper.

Fry the onion lightly in extra virgin olive oil. Clean, peal and chop the asparagi into cubes. Sautée until they are cooked. Puree them. Let the puree cool. Chop up the boiled eggs, anchovies and capers separately. Add the mayonnaise and parsley, then add the asparagi. Add salt and pepper to taste and mix well until even.
Serve the sauce on croutons.