• 4servings

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsH, E
MineralsNatrium, Fluorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Eggs (large)

  2. 1 1/2 lbs 681g / 24oz Green asparagus

  3. 1/4 cup 59ml Extra-virgin olive oil

  4. 4 tablespoons 60ml Freshly-grated Parmigiano-Reggiano

  5. Salt - to taste

  6. Freshly-ground black pepper - to taste

  7. 1/4 cup 49g / 1.7oz Freshly-grated Parmigiano-Reggiano - for garnish

Instructions Jump to Ingredients ↑

  1. Put eggs in a small saucepan filled with cold water, bring water to a boil and simmer for 12 minutes. Pour off boiling water and run cold water over eggs until easy to handle. Peel, roughly chop and place in a medium-size mixing bowl. Set aside.

  2. Bring 2 cups of water to a boil in a large pot or frying pan. Rinse asparagus and with a vegetable peeler or paring knife, scrape the stems and snap off the woody ends. Toss asparagus into boiling water, cover, and when the water returns to a boil, remove lid and cook until barely al dente, 5 to 8 minutes.

  3. With a fork stir the oil, grated cheese and a generous pinch of salt and freshly ground black pepper into the chopped eggs, crushing to form a coarse paste. With a ladle, add 1 to 2 teaspoons of the asparagus boiling water, thinning the paste.

  4. Drain asparagus through a colander, rinse with cold water and transfer to serving platter. Garnish with the chopped egg mixture and additional 1/4 cup cheese if desired.


Send feedback