Asparagus and eggs are a classic pairing in Italian cuisine. The origin of this recipe is Lombard, and from this base, many versions have emerged, like this one where I added a bit of crunchiness with the guanciale. With this simple dish, we bring a beautiful, tasty, and quite economical second course to the table if we buy asparagus at the right time, from late March to June. Now let’s prepare the Asparagus and Eggs with Guanciale
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs asparagus
- 2 eggs
- 1 oz guanciale
- 1 pinch lemon (zested)
- 1 g fine salt
Tools
- Cutting Board
- Peeler
- Pressure Cooker
- Pan cm.20
- Steaming Basket
Steps
Thoroughly wash the asparagus under running water. With a knife, cut the bottom of the stalk where the woody part begins. Use a peeler to remove the outer layer, the skin that would be too tough to chew even when cooked.
Place the cleaned asparagus in the steamer basket with the pressure cooker, and after pouring in two fingers of water and sealing with the lid, cook for 5 minutes from the start of the whistle. Separately, cook the guanciale cut into sticks in a small pan. You don’t need to add oil or butter; the guanciale will release fat, which we’ll use to cook the eggs. Once the guanciale is well-colored, remove it and keep it warm. In the same pan with the fat, cook the eggs as you usually would for sunny-side-up eggs. Arrange the asparagus on a plate (if you like, you can melt a bit of butter and pour it over, but I prefer not to add it). Place the sunny-side-up eggs on top of the asparagus and decorate with the guanciale. Grate some lemon, season with salt, and serve the Asparagus and Eggs with Guanciale.
