Recipe Corner




Ingredients (for 4)

4 Medium Eggs
4 tbsp Grated Parmesan Cheese
Black pepper to taste
1.6 kg Asparagus
15 g Butter


Wash and dry the asparagus. With a sharp knife, remove the hard parts of the spears. Also remove the external part at the bottom to cook more easily. Make a little bunch, tie them together with a string and cook vertically,until tender, leaving the tips out. These will cook with the steam.

Fry the eggs in butter, leaving the egg yolks soft, and remove from the pan.
Add a bit more butter to the pan and place the cooked asparagus. Place the egg or eggs on top, add the parmesan cheese and gently cook until  the cheese is melted.

Add some pepper and serve. It is advisable to prepare one portion at the time.