Asparagus and egg
difficulty
ingredients
- 500 g Jolife green asparagus spears
- 4 eggs
- Salt and pepper
- Grated Parmesan cheese
preparation
Remove the lower woody part of the asparagus, about 1 inch. Peel the asparagus with a potato peeler. Tie the asparagus with kitchen string and stand them upright in a tall pot full of water, to avoid breaking the tips. Bring to a boil and simmer for about ten minutes until tender. The tips must remain out of the water and steam cook. Transfer the asparagus to a plate and cover with the eggs. Season with a drizzle of olive oil, salt, pepper, and grated Parmesan cheese.