Eggs and asparagus
A simple dish enhanced by an alternative preparation. A spring dish, classic among Italian recipes, suitable for daily family dinners, which transforms into a chef's dish.
Method
Wash the asparagus and cut off the tough, white part. Slice half of them thinly and marinate them in extra virgin olive oil., GSP Rub and lemon zest; we blanch the other half in boiling water with a pinch of Rub + Taste for about four minutes. In the meantime, prepare the parmesan cream by heating the cream; when it reaches the boil, remove from the heat and add the parmesan, a pinch of GSP Rub and mix well with a whisk. Prepare the croutons by cutting the bread into cubes and toasting them in a pan with some oil. Take the other half of the blanched asparagus and quickly sauté them in extra virgin olive oil and
at the need of the Rub + Taste. As a final step, we prepare the fried egg by seasoning it with a pinch of GSP Rub. Let's compose the dish: seared asparagus at the base, raw asparagus salad on top, egg and croutons on the side.
Suggestions
To finish, a generous spoonful of parmesan cream.
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