.. my darling forgive me if I wanted to cook without him .. it is unfair, I know, because we have collected in two .. but if I may, I go immediately to reassure ... pssst! there are more! ;) Do not panic.
not know about you but putting aside the very nice incident that involves the asparagus spears among all detectable in the wild he's my favorite with that smell and taste mixed wheat and artichoke ..... what to say, simply fabulous.
Recipe wants to be a prelude to the spring .. luckily now here at the gates .. and then another month away! Welcome teporino!
Ingredients for 2 people
200 g asparagus
4 fresh eggs
a knob of butter to taste breadcrumbs
extra virgin olive oil (the good) salt and pepper to taste
pecorino cheese or cheese of your trust;)
Private asparagus bottom hardest wood and then just toss in pan with a olive oil olive oil salt and pepper. Butter the
cocottine impanatele then with the breadcrumbs.
Preheat oven to 190 ° C.
Place the asparagus in the casserole, then go over it two eggs each, being careful to keep the yolk intact.
Complete with some lightly blanched asparagus tips, complete with salt and pepper and bake for about 10-15 minutes to allow egg to thicken slightly.
PS if you want a golden crust on your eggs you can, before baking, sprinkle with a handful of breadcrumbs.
Serve hot with some crusty bread and crunchy ..
Good appetite treasure ...! ;)
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