I heard about it for a while and finally I have to try the recipe. Roasted asparagus with eggs. I thought that some black truffle there would fit like a glove… and I was right: the mix of flavors is real poetry for the taste buds!


    Recipe: Main course
    Cuisine: Italian

    Serving: 8 people

    • 2 bunches of asparagus 800 g
    • 8 duck eggs (or chicken eggs)
    • butter
    • extra virgin olive oil
    • salt
    • pepper
    • nutmeg
    • black truffle


    Heat the oven to 180°. Clean up the asparagus in boiling water, tie them together with twine and boil for 10 minutes. Drain asparagus, pass them under cold water and arrange in small heaps – each corresponding to one portion – well apart from each other in a pan covered with parchment paper. Put on each heap a knob of butter and a little olive oil.


    Then break the eggs and season them with salt, pepper and grated nutmeg. Put in the oven and cook for about 15 minutes. Once the eggs have added to the dish, dish up and serve with a sprinkling of truffle.



    You can try this recipe both with bacon and toasted hazelnuts. Cook the bacon slices on a nonstick skillet or hot plate for 5 minutes. Cut them into strips with scissors and put aside. Chop the toasted hazelnuts, and just before removing your pan from the oven, put eggs and bacon over the asparagus.

    Print Friendly

    Print Friendly