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12 eggs, 1.5 kg white and green asparagus, 100 ml extra virgin olive oil, salt and pepper

ASPARAGUS ZABAGLIONE: 100 g green asparagus tips, 150 ml water, 1 egg yolk, 2 tablespoons heavy cream, salt and pepper

How to Prepare

Bring lightly salted water to the boil, add the asparagus and cook for about 10 minutes. At the end blend with a mixer and pass through a sieve.
Transfer the asparagus cream in a double boiler, combine the egg yolk, stir for 3-4 minutes, remove from heat and add the cream, season to taste and serve.
Boil the eggs.
Clean and wash the asparagus, cook in boiling salted water, drain and transfer them in a serving dish. Place in the center the eggs cut in half and sprinkle with salt and pepper.
Serve with warm zabaglione cream.

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