- 2 lb asparagus
- 7 oz grated Parmigiano Reggiano cheese
- 4 eggs
- 3 ½ oz butter
Boil the asparaguses (preferably white and big) standing in the suitable pot with the colander inside, arrange them on a plate and sprinkle the tops with a generous amount of grated Parmesan Cheese.
Pour the egg fried in darkened butter over the asparaguses so that it melts the cheese slightly.