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Asparagi con Uova
- Serves
6
- Difficulty
Easy
By Rose Gray and Ruth Rogers
Published 1995
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.
Ingredients
1 kg 2.¼ lb - sea salt and freshly ground black pepper
Method
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.
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