Asparagus and eggs, a classic dish that is very easy to prepare and flavorful. Accompanied with good bread, perhaps homemade, baked in the oven to give a crunchy note, it becomes a delicious single dish. I prepare them either with sunny-side eggs, as in this case, or I cook the asparagus and serve them with scrambled eggs. Let’s get to work and prepare the asparagus and eggs recipe together.
OTHER RECIPES WITH EGGS
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients for preparing asparagus with eggs
- 1 bunch asparagus
- 1.4 oz butter
- 1.1 oz grated Parmesan
- to taste salt and pepper
- 4 eggs
Tools for preparing asparagus and eggs
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- Pressure Cooker
- Steaming Basket
- Skillet
Steps for preparing asparagus and eggs
First, wash the asparagus and remove the white part at the base. Use a peeler to remove the outer layer of the bottom part, which can be fibrous. Steam them. In a pressure cooker, it will take 4-5 minutes. Double the time in a regular pot.
Melt the butter in a skillet. Add the asparagus, salt, pepper, and Parmesan. Let it flavor for a couple of minutes then remove from the skillet.
In the skillet where you cooked the asparagus, gently crack 4 eggs. Season with salt and pepper. Cook for a few minutes, just enough to cook the whites while keeping the yolk creamy. Place the eggs on the asparagus. Serve, perhaps with bread sliced and toasted in the oven with a drizzle of extra virgin olive oil.
Storage
You can store the steamed asparagus in the fridge, finishing with the searing in the pan and the addition of eggs only at the last moment.
