Uova Fritte con Asparagi

Asparagus with Parmesan and Fried Eggs

Preparation info
  • Serves


    • Difficulty


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This delicate primo piatto combines sautéed asparagus and fried eggs. The dish is browned under the broiler with a dusting of grated Parmigiano-Reggiano or Grana Padano.

(See for step-by-step instructions for Peeling Asparagus.)


  • 350 grams (¾ pound, or about 12 stalks) medium asparagus, tough ends snapped, and stalks peeled if woody


Tie the asparagus into a bundle with kitchen twine.

Bring a pot of salted water to a boil, add the vinegar and asparagus and simmer (sbianchire) until the flesh of the asparagus gives when the stems are pressed between thumb and forefinger, 3 to 4 minutes.

Refresh the asparagus in ice water. Remove and discard the kitchen twine. Pat the asparagus dry.