Asparagi e uova strapazzate

lillo95

Preparation time

10 minuti

Difficulty

Facile

Cooking time

15 minuti

Servings

2

Extra time

Like Comment Share Sous Chef Send the list via email Nutritional Values Edit Repost

Asparagi e uova strapazzate: un duo semplice e goloso, fresco e cremoso, perfetto per colazioni o brunch pieni di energia!

Ingredients

• Asparagus
  250 g
• Eggs
  4 u (240 g)
• Butter
  3 teaspoons
• Red onion
  1 u (150 g)
• Black pepper
  to taste
• Balsamic vinegar
  to taste
• Chili pepper
  to taste
• Fine salt
  to taste

Procedure

0. Start by cleaning the asparagus and removing the woody ends. Blanch them in salted water for about 12 minutes. Meanwhile, peel the onion and chili pepper (if using) and cook them in a teaspoon of butter over low heat. Season with salt and pepper.

1. Sauté for a few minutes and add a drizzle of the asparagus cooking water. Meanwhile, in a bowl, beat the eggs with a pinch of salt.

2. When the asparagus is almost done, remove the onions from the heat and add them to the beaten eggs. In the same pan, add a teaspoon of butter and the drained asparagus. Sauté the asparagus over high heat, adding a pinch of salt, pepper, and a lemon zest.

3. Once the asparagus has formed a crust, remove it from the heat and serve on two plates. In the same pan, add a teaspoon of butter and cook the eggs over medium-high heat, stirring constantly to incorporate air.

4. Serve with a little balsamic glaze.

Did you enjoy this recipe? Show your appreciation by giving the author some Gourmet Coins!

Creation date May 06, 2024

Report recipe

Gourmet Home Page Visit the profile