From Basilicata: The “Asparagus Cialledda” is a humble dish from Lucanian tradition, a farmer’s dish that primarily used stale bread. In this recipe, I present it with asparagus and eggs, just like my mother-in-law used to make it, although she used wild asparagus, which is certainly tastier than the cultivated ones!
- Difficulty: Easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz Asparagus
- 1 Onion
- 8 Eggs
- to taste Salt (fine)
- 1 tbsp Olive oil
Preparation
Clean the asparagus and the onion.
Cut the asparagus into pieces about 1 inch long and slice the onion into strips.
Place about 6 cups of water in a pot, along with the asparagus, onion, oil, and salt.
Cook for about half an hour, then use a slotted spoon to remove the now-cooked asparagus and onion, placing them in a bowl.
Crack the eggs two at a time directly into the pot with the asparagus cooking water, cook for about two minutes, being careful to keep the yolk runny.
If you prefer a firmer yolk, leave them for up to 5 minutes.
Remove the eggs from the cooking water with a spoon and place them on a plate, add some asparagus and onions with a little broth and serve hot.
Proceed in the same way for the other three servings.
Suggestions/tips
You can accompany the dish with some toasted slices of bread.
If you enjoyed From Basilicata: The Asparagus Cialledda, also try other Lucanian recipes:
From Basilicata: “Pumpkin Cialledda”
Spaghetti with Green Beans, Tomatoes, and Cacio Ricotta
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