Asparagi con Uova

Preparation info

  • Serves


    • Difficulty


Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

We would only make this dish if we had fantastic eggs. To us that means eggs freshly laid from a real farm. This is a rare luxury.


  • 1 kg (2.¼ lb) thin asparagus, trimmed weight
  • sea salt and freshly ground black pepper


Bring a large pot of water to the boil with a generous amount of salt. Blanch the asparagus for about 3 minutes, depending on the thickness. Drain and place on warm plates. Gently place the egg yolks on the tips of the asparagus, without breaking the yolks and season with black pepper. Pour on the warm butter, and cover with shavings of Parmesan.