Asparagus Bismarck style with Parmigiano and Balsamico

IngredientsImmagine4

1 bunch of asparagus
2 eggs
50 g butter
50 g Parmigiano Reggiano cheese
Balsamic Vinegar of Modena”del Duca”
Salt
Pepper


Preparation

Wash the asparagus very well under water and cut off the white extremities.

Boil the asparagus in hot salty water for 8-9 minutes. Drain them carefully one by one and put them on a baking pan with butter.

Roast the asparagus in oven at 220° for few minutes. In the meantime, cook the eggs with butter in a frying pan.

Serve the asparagus in two warm plates covered by flakes of Parmigiano Reggiano cheese and the fried eggs, and dress with salt, pepper and a drizzle of Balsamic Vinegar of Modena “del Duca”.

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