Asparagi Con Uova Recipe



  1. 1 kg thin asparagus trimmed weight sea salt and freshly grnd black pepper
  2. 6 x egg yolks at room temperature
  3. 100 gm unsalted butter melted
  4. 120 gm parmesan in the piece very thinly shaved


  1. Bring a large pot of water to the boil with a generous amount of salt.
  2. Blanch the asparagus for about 3 min depending on the thickness.
  3. Drain and place on hot plates.
  4. Gently place the egg yolks on the tips of the asparagus without breaking the yolks and season with black pepper.
  5. Pour on the hot butter and cover with shavings of parmesan.
  6. We would only make this dish if we had fantastic Large eggs.
  7. To us which means Large eggs freshly laid from a real farm.
  8. This is a rare luxury.
  9. Serves 6