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Sautéed asparagus with eggs

Sautéed asparagus with eggs

Sautéed asparagus with eggs

This Milanese recipe is usually served in Spring, highlighting fresh and crips asparagus.The simplicity of the ingredients makes this dish very versatile, to be served any time between brunch and dinner.

Preparation 10 min
Cooking time 15 min
Portions 4



  1. Blanch the asparagus in boiling salted water for 30 seconds. Remove and pat dry.
  2. In a frying pan, heat 1 tbsp of olive oil and 1 tbsp of butter. Sautée the asparagus until lightly charred.
  3. In another frying pan, heat the olive oil and butter. Crack in eggs one-at-a-time and cook until the whites are firm and yolks are still runny.
  4. Place the sautéed asparagus on 4 plates, in even portions.
  5. Using a spatula, place one egg on top of the asparagus, by plate.
  6. Garnish with the parmesan shavings and some melted butter.
  7. Season with salt and pepper. Serve warm with grilled bread.
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