Asparagus Bismarck style with Parmigiano and Balsamico


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


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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