Asparagi con Uova

Name: Asparagi con Uova
Cuisine: Italian
Ingredients: 120 g (4.½ oz) Parmesan in the piece, very thinly shaved; 100 g (4 oz) unsalted butter, melted; 6 egg yolks, at room temperature; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 1 kg (2.¼ lb) thin asparagus, trimmed weight

Preparation info

Serves
6

Difficulty
Easy

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.

Ingredients

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

Europe
Italy
Side dish
Gluten-free
Vegetarian

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.