White asparagus and egg
difficulty
ingredients
- 500 g Jolife white asparagus spears
- 4 eggs
- Salt and pepper
- Grated Parmesan cheese
- Chopped parsley or pesto Genovese style
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. In the meantime, cook the whole egg in a nonstick pan with a drizzle of oil for a couple of minutes. When the egg is cooked transfer to a serving dish, add the asparagus and season with a drizzle of olive oil, salt, pepper, grated Parmesan cheese and chopped parsley or a couple of teaspoons of ready-made pesto Genovese style . Serve hot.