January 22, 2014
The Italians have a way with vegetables. They have a way with all food but not every culture can do vegetables the way they do. This asparagus-egg recipe is something my father used to make fairly often as a tasty, quick side dish.
1 bunch of asparagus (with ends trimmed)
¼ cup parmesan cheese
-Boil two eggs for about 9 minutes.
-Meanwhile steam asparagus for about 5-6 minutes. You want them to taste crunchy. Keep an eye on them and when they turn bright green, they are usually ready.
-When asparagus is done, place in a serving dish
-Peel the eggs and crumble them over the asparagus.
-Sprinkle the cheese onto the egg and asparagus.
-Drizzle a generous amount of high quality olive oil over the ingredients.
-Season with salt and pepper.
Next time you need a vegetable side, don’t forget this quick asparagus that will leave those at the table wanting more!
Photo Credit: Flickr/Stiefen Schlingen