Eggs and asparagus

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Eggs and asparagus is a very well known dish in Italy. There are different versions of it based on the region.

My family is from Veneto region, near Venice, so this is my easy, fast and tasty version of eggs and asparagus.

Back home we use white asparagus from Bassano, a D.O.P. product, but here I can find only the green asparagus.

When you see on the label of an Italian product that is D.O.P., means that the product is locally grown, produced, processed and packed in a specific geographical zone and according to tradition in Italy.

So if you want to make sure you buy an authentic Italian product, look for the D.O.P. label.

This recipe doesn’t have the white asparagus from Bassano but is still very tasty.

Ingredients for 2:

  • 800 g asparagus
  • 4 eggs
  • Extra virgin olive oil
  • Salt & pepper
  • Balsamic vinegar

Directions:

Start by cleaning the asparagus.

To clean the asparagus it is necessary to eliminate the woody end and, depending on the type, remove the white skin up to 4 cm below the sprout or more in the case of old or particularly large asparagus. If you want to keep the stem because it is tender enough, you can scrape it a bit with a knife or with a normal potato peeler.

Once the asparagus is clean, put it in a steamer, depending on how big they are for 5-10 minutes, or until soft but not too mushy as you want it still a little bit crunchy.

In the meantime boil also the eggs.

Once the asparagus is steamed and the eggs are boiled, crush the eggs with a fork and season with salt, pepper and extra virgin olive oil and mix it very well until is almost creamy.

Now you just need to plate it, drizzle a little bit of balsamic vinegar on top of the eggs and asparagus and serve.

Enjoy it!

A very simple, easy, fast and tasty dish.

Eggs and asparagus

Eggs and asparagus is a very well known dish in Italy. There are different versions of it based on the region.
My family is from Veneto region, near Venice, so this is my easy, fast and tasty version of eggs and asparagus.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine Italian
Servings 2 people

Ingredients
  

  • 800 g asparagus
  • 4 eggs
  • 4 tbsp olive oil extra virgin
  • 1 pinch salt
  • 1 pinch pepper
  • 1 drizzle balsamic vinegar

Instructions
 

  • Start by cleaning the asparagus.
    To clean the asparagus it is necessary to eliminate the woody end and, depending on the type, remove the white skin up to 4 cm below the sprout or more in the case of old or particularly large asparagus. If you want to keep the stem because it is tender enough, you can scrape it a bit with a knife or with a normal potato peeler.
  • Once the asparagus is clean, put it in a steamer, depending on how big they are for 5-10 minutes, or until soft but not too mushy as you want it still a little bit crunchy.
  • In the meantime boil also the eggs.
  • Once the asparagus is steamed and the eggs are boiled, crush the eggs with a fork and season with salt, pepper and extra virgin olive oil and mix it very well until is almost creamy.
  • Now you just need to plate it, drizzle a little bit of balsamic vinegar on top of the eggs and asparagus and serve.
    Enjoy it!
Keyword asparagus, eggs and asparagus

And if you want to know more about the asparagus and its benefits, you may read below.

Discovering our food: asparagus
Eggs and asparagus
Eggs and asparagus is a very well known dish in Italy. There are different versions of it based on the region.
My family is from Veneto region, near Venice, so this is my easy, fast and tasty version of eggs and asparagus.
Check out this recipe

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40 thoughts

  1. I have never in my life thought of combining asparagus and eggs. But reading this and seeing your photos, I now feel like it would probably be really tasty. I’ll have to try it when asparagus is back in season here.

    Reply

  6. Unfortunately, we don’t have good asparagus here and they cost a real fortune. Back in Canada, we ate them all the time.
    I love them with eggs, as a salad, as a side dish, you name it, regardless of the smelly aftermath (any idea why it smells like that?)

    Reply

    1. Also here they cost quite a lot…sometimes I find the ones that are grown in Australia and are more reasonable ☺️ They are suitable for lots of wonderful dishes!
      Yes, the smelly aftermath is due to asparagine, that is one of the amino acids present in abundance, which is used for the manufacture of numerous protein substances, and therefore for the transformation of sugar. In addition, the asparagine which constitutes a natural diuretic, allows the body to excrete excess sodium 😉

      Reply

  15. No I’m not going to try it 😋 may be I will the eggs, not the asparagus 😂. Because I haven’t found it until now 😜😂😋. I should taste it one day 😁 Looks delicious though, and simpler too. Not like the ones we make like hours of cooking for one tasty dish 😎.

    Reply

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