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Asparagus with eggs (Asparagi con le uova)4.98 out of 50 based on 489 voters.


Print recipe: Asparagus with eggs (Asparagi con le uova) | Vegetable recipes WebPhoto 1 

   
Preparation:
Cooking:

Difficulty: Easy    
Print recipe: Asparagus with eggs (Asparagi con le uova) | Vegetable recipes Veggie Vegetarian

An easy way to serve asparagus, which is so good and underestimated by many people. It is a quick to prepare recipe that I use when I am in a hurry. Complete this dish with a good slice of country bread.

 

SERVES 2

Print recipe: Asparagus with eggs (Asparagi con le uova) | Vegetable recipes WebPhoto 2

Ingredients: 

  • 20 Asparagus (10 per person)
  • 2 Large eggs (1 per person) - if possible, try to use fresh organic or free-range eggs
  • 1 Knob of butter
  • Freshly grated Parmesan cheese
  • These are Imperial and Metric measurements. U.S measurements available at italyum.com

Nutrition facts: Calories 650 per serving.

 

Directions: 

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First, we need to prepare the asparagus. If the asparagus have been hanging around for a while (few days from they have been picked), I suggest you pare the lower part of the stalk, which is usually hard.

 

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A potato peeler is ideal for this operation.

 

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Also, cut off the bottom (about 2 cm - 3/4") of the stalk, which is usually a bit woody.

 

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Now, what we need is boiling water (slightly salted) so take a pan large enough to contain all your asparagus, add water, salt and bring the water to the boil (an alternative way of cooking the asparagus is to use a steamer).

 

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When the water is boiling, put all your asparagus into it.

 

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When the asparagus are ready, remove them from the pan using a slotted spoon. Boiling time depends on the asparagus size. In this recipe I boiled the asparagus for 5 minutes. Anyway, boil the asparagus until tender. You can use a fork to test them, if the fork pass through them easily, this means they are ready.

 

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2-3 minutes before the asparagus are ready, start cooking your eggs. Put few drops of olive oil in the frying pan.

 

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With kitchen paper, brush the oil all over the pan surface to create a very thin coat. Alternatively, you can brush with butter or lard if you prefer, but always remember not to exaggerate with these fats (just a thin coat).

 

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Cook your eggs over a medium heat. The eggs yolk should still be a bit soft.

 

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Melt the butter, but do not let it to become brown.

 

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The butter is ready.

 

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Meanwhile, you have put your asparagus onto a plate and covered with the egg. Pour some melted butter over the whole thing, but watch not to overdo the butter otherwise the dish would be too rich.

 

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Sprinkle with Parmesan cheese.

 

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Buon appetito!

Print recipe: Asparagus with eggs (Asparagi con le uova) | Vegetable recipes Federico

Federico Pezzaioli

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