Eggs with white asparagus are a typical second course of the Venetian tradition.

Did you know that there are about 240 varieties of Asparagus?

The most widespread and used in our country are whites with a delicate flavor, greens with a more intense flavor, violets with a more rustic and slightly bitter taste, and wild asparagus.

These vegetables herald the beginning of spring, the season of trips and picnics .

Where I come from, asparagus are often served with hard-boiled or barzotte eggs, but I prefer them to the pan because this cooking method allows you to obtain tasty eggs, keeping the red soft, excellent for soaking hot bread.

However, I have chosen to offer you a somewhat unusual version, but don’t worry, this recipe really is easy .

After cleaning the asparagus we will stew them in a pot with a little butter, once cooled we will add them to the egg white lightly beaten, we will pour everything into a pan with the butter and finally place the reds on top.

You will smell what a perfume!

If you can, get the white asparagus from Bassano del Grappa , they are truly extraordinary; but if it is not possible, you can easily use others, cooked over medium heat until they are cooked and browned.

Ready to turn on the stove? Then Get the recipe out !

How to prepare eggs with Bassano white asparagus:

Wash the asparagus well and peel the stem with a potato peeler.

We cut the final part of the stem that is more leathery and discard it.

Starting from the tip, we begin to cut the asparagus into diamond shapes.

Let’s put them in a bowl and season them with salt, oil and pepper.

Let’s pour them into a pan, like a wok, in which we have melted a knob of butter.

Let them simmer over low heat with a lid, until they are tender and only slightly browned.

About 15-20 minutes let it cool down.

We break the eggs and separate the whites from the reds, trying not to break the latter.

Pepper the whites and beat them with a fork.

We add a few tablespoons of cooked asparagus inside.

Let’s melt a little butter in a saucepan and pour the whites with the asparagus.

Finally, put the two egg yolks on top, close immediately with the lid and cook for a few minutes over medium heat.

The yolk must remain soft and the white must be coagulated.

Put on a plate, lightly salt only the white part of the eggs and sprinkle with Parmesan flakes, serve them hot accompanied with the remaining asparagus.

Paolone’s advice:

In case we have to prepare more portions, we always cook two eggs at a time.

We do not put salt on the yolk, because white dots would form on the surface.

An anti-waste tip:

We can use all parts of the asparagus, even the hardest end of the stem and the outermost fibrous one, which we usually remove with a potato peeler.

These parts are also great for making broth alongside other vegetables.

Did you like these eggs? Also take a look at other recipes from my region by clicking here .

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