Asparagi con uova

Asparagus with poached eggs


Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

This can be served as a first course or as a light main course.


  • 1.2 kg (2 lb 10 oz) asparagus, woody, ends trimmed
  • 6 thick, l


Rinse the asparagus well to get rid of any sand. Tie up the asparagus into neat bundles with kitchen string. Boil them in lightly salted water for about 10 minutes until they are tender but still firm. Test the spear to see if the asparagus is ready. Drain well and divide them between individual serving plates.

Grill (broil) the bread slices on both sides and keep them warm, if possible