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
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!
And if you want to know more about the asparagus and its benefits, you may read below.
Wish you all a wonderful weekend!
ATTENTION PLEASE!
All photo credit: Popsicle Society
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