Steps

• First, clean the asparagus.

  I prefer slightly larger ones because I can peel the stalks better.

  Of course, I don’t throw away any part of the asparagus, but to make the stalks pleasant to the palate, I peel them with a vegetable peeler.

  I peel the stalk almost to the tip so that the tougher fibers don’t remain.

  After this operation, I rinse them well under running water to remove any soil or other impurities.

  I cut the stalks and separate them from the tips.

  In a pot, I add water and salt, and once it boils, I cook the asparagus.

  Pierce the stalks with a fork; when they are tender, they are ready.

  In a skillet, I chop two cloves of garlic and sauté them along with a dash of extra virgin olive oil.

  

• I drain the asparagus and add them to the skillet, tossing them twice in the seasoning, then pouring the eggs on top.

  I cover with a lid to cook everything more evenly.

  Check and cook until the yolk is to your liking.

  I love them softer, so I can dip bread into the yolk.

  Plate up and enjoy this delicious and beneficial main course.