One of our favorite dishes around here , and one we had repeated many times as we could for the past few months is green asparagus with poached eggs – and of course: a big handful of Pecorino or Parmesan – . It is definitely one of our house specialties!
We used to have asparagus with parmesan, but this year we were surrounded for asparagus with eggs (mostly hard or fried) everywhere, so we decided to try our own version with poached eggs +cheese, and I have a feeling that we succeeded tremendously!!! I also think it is one of the best lunches for the spring season!
I love to prepare asparagus on Sundays, when we can spend some lazy hours having lunch and drinking some white wine…
Preparing green asparagus is such a simple task! You can boil them in a special pan, or in a long
Skillet, for around four minutes! The same amount of time you’ll need to cook your poached eggs!
What is important here is to place both: asparagus and eggs in water at the right moment!
The asparagus are easier: You have to place them in almost boiling water, which means: the first small bubbles start to appear on the surface – only a few bubbles near the borders – that’s perfect timing!
For the eggs, it’s important to let the water almost boil just a little further, until the whole surface got completely filled by micro bubbles, in this case – that’s perfect timing!
After four minutes you have your asparagus – ‘al dente’: as they muuust be – and also your eggs… the only thing left for you to do is to place the eggs over the asparagus, sprinkle a full hand of Parmesan or Pecorino, some olive oil and pepper!
Maybe it is late to have asparagus this year, but if you happen to find some late harvest asparagus on your neighborhood, don’t hesitate to try this recipe, I am pretty sure you will love it!
If some of you try, please let me know about your results, and also your opinion!
Have a great week!