Asparagus with eggs, waffle with Parmesan and parsley foam

Poached eggs, parmesan cheese and parsley mousse. They got the asparagus and as soon as I saw them on the market and I bought them, I couldn't resist and I took the opportunity to do one of my favorite meals faster’ Favorites: the classic eggs and asparagus. As you know I have a huge passion for eggs. However, I didn't take the usual egg ' to the eye’ but try the cooked egg in plastic wrap. To experiment took place would recommend: is very good and not at all hard to do. I also prepared waffle with Parmesan and cream foam, parsley and lemon to accompany asparagus.

Ingredients for 4 people: 

• two bunches of asparagus
• 8 eggs
• salt and pepper
• 100 grams of shredded PDO parmigiano reggiano
• oil or melted butter to grease the plastic wrap
• 100 ml of cream
• the juice of half a lemon
• a handful of chopped parsley

Clean the asparagus by removing the hard parts at the end and, with a potato peeler, the skin of the stalk. Cook gently for about 10 minutes salandoli steam, must be firm. Meanwhile, boil water in a pot: take a sheet of plastic wrap and place it inside a cup, brush well with oil or a little melted butter and break an egg. Season with salt, pepper and wrap it in plastic wrap making a bundle tightly at the end. Holding the egg to the end put it in boiling water without letting it go completely. To keep the narrow ends of the bundle you can also use a pair of pliers. The egg must cook 3 minutes: the white you will bluefin will remain firm and soft. Remove the film only at the time of put the eggs on the plate, will come off easily because it is oiled and the egg will resemble a white cloud (and if you put black pepper).

Spume, whip the cream with a whisk by hand, Add the lemon juice and chopped parsley. For the cheese wafer, heated on the heat a small frying pan and sprinkle evenly with Parmesan grated Dop: when melted, remove from heat and let cool a few minutes, then turn the pod and doratela on the other side. Served by putting the pad on the plate, laying over steamed asparagus. The asparagus mousse with parsley and pour a little on waffle place the hot eggs.

THE PAIRING: We remain in the tradition and, with this dish, virecommend a Doc Lambrusco di Sorbara wine cellarsLimidi Soliera and Sozzigalli, belonging to theConsortium for the historic mark of Modenese Lambrusco: dry and pleasantly crisp, with its classic scents of violets, It is palatable and lightweight body. To drink around 10 degrees.