One Pot Dish: Asparagus and Eggs

Do you like Asparagus and Eggs combo?

This is one of my favorite version for a light and quick meal when the asparagus season delights us with these super healthy vegetables.

RECIPE:

Eggs and Asparagus

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INGREDIENTS

• 300/350g asparagus, thin and tender
• 4 eggs
• salt
• pepper
• 2 tbsp Parmigiano Reggiano, to taste
• 4 tbsp of EVO oil or butter

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METHOD

• Trim the fibrous ends of the asparagus off (where the color becomes a paler shade of green). Hold each asparagus in your hands, and starting to the end find the break point. Then firmly bend and brake them. Throw out the end parts.
• If the asparagus are thin and tender you don’t need to boil or steam them.
• Place a large skillet on medium heat, add 4-5 EVO oil spoons. Add the asparagus and turn them until totally coated with oil. Let roast for a few minutes shaking the skillet. Season with salt and pepper. Add a bit of water, reduce heat, cover with a lid and let cook for about 5 minutes.
• Crash the eggs on the top of the asparagus. season with salt, cover with a lid and let cook until the eggs reached the desired consistency.
• Transfer the asparagus and egg into a serving plate, top with Parmigiano Reggiano and serve them.

TIPS: If you like a crispier consistency, remove the asparagus from the skillet just before adding the eggs and keep aside.