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.
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!
