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Asparagus with eggs

  • 25 minutes
  • Easy
  • Side dishes and salads


  • 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.