For ➋10 green asparagus spears
4-5 eggs
olive oil
Trim the hard end of the asparagus (3-5 cm). [Peel white ones]. Bind them together. Fill a pan for ½ with water. Stand the asparagus right up in the pan.
Cook the asparagus for 8-10 m, or until a fork penetrates the body of the spear easily, while the tips begin to droop.*
Heat 4 l of salted water. When boiling, add the eggs, with a slotted spoon, and wait for it to come back to a slow boil.
Time the cooking so as to have the whites set and the yolks soft but not really runny:
6 m for guinea hen eggs
9 m for chicken eggs
12 m for duck or turkey eggs
14-15 m for goose eggs
Boil. Cool under water. Remove shells
Cut the strings holding the bunch of asparagus together.
Arrange the spears on a platter, drizzling them with a little extra virgin olive oil.
Halve the eggs and arrange them on the platter too. Dust some of them with freshly ground black pepper for those who like it.
Cook the asparagus for 8-10 m, or until a fork penetrates the body of the spear easily, while the tips begin to droop.*
Heat 4 l of salted water. When boiling, add the eggs, with a slotted spoon, and wait for it to come back to a slow boil.
Time the cooking so as to have the whites set and the yolks soft but not really runny:
6 m for guinea hen eggs
9 m for chicken eggs
12 m for duck or turkey eggs
14-15 m for goose eggs
Boil. Cool under water. Remove shells
Cut the strings holding the bunch of asparagus together.
Arrange the spears on a platter, drizzling them with a little extra virgin olive oil.
Halve the eggs and arrange them on the platter too. Dust some of them with freshly ground black pepper for those who like it.
Read microwave or steaming tip on cooking asparagus.
