Traditionally from Milan, Asparagus and Eggs are a long time favorite in our family. We cook them pretty often when the season come. The recipe is extremely easy and the result is always delicious.

Asparagus Eggs Food photography photographer Rosalinda Masucci Roberto Zucchi

Boil the asparagus in a large pot until tender.

The eggs can be either fried in butter and sage or pouched. Don’t cook the eggs too much, just a few minutes because the yolk need to be soft.
Asparagus Eggs Food photography photographer Rosalinda Masucci Roberto Zucchi
Asparagus Eggs Food photography photographer Rosalinda Masucci Roberto Zucchi

Ingredients

  • 4 Eggs
  • 2 lb Asparagus
  • 4 tbsp Parmesan Cheese
  • 4 tbsp Butter
  • Sage
  • Salt
  • Pepper

Asparagus and Eggs

Serve: 4 – Time: 40 min

Instructions

  1. Boil the asparagus in a large pot of water for 25 minutes or until tender.
  2. In a little pan melt the butter with the sage.
  3. Eggs:Β Bring a large pot of water to a simmer. Carefully break 4 eggs into the water.Β Cook for 1 minute. If eggs begin to stick, loosen from bottom of pan with a spatula. Poach for 3 to 5 minutes, to desired doneness. Remove with a slotted spoon.
  4. Lay the asparagus and the eggs on a plate, top with the melted butter, add salt and pepper as you like, and sprinkle with Parmesan cheese.
  5. Brake the eggs and enjoy warm!
Tags

Asparagus · butter · Eggs · sage

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