If I think of spring at the table, I am thinking of the Asparagus, and to be precise to the scrambled eggs with asparagus. A very fast but tasty recipe, elegant, versatile. Served on hot bread croutons can be a unique dish but also a delicious appetizer, for example a starter for Easter lunch. And how much joy in this simple and good dish. When I was little, I didn't like asparagus: they had a strange taste, Amaro, an incomprehensible consistency. Now I love them, especially if wild, but given the difficulty in finding them I am also satisfied with the common greenhouse asparagus. Every year in Sardinia I go to look for asparagus in the fields, but this year obviously i can't move from rome causes pandemic. On the market I sometimes find wild ones, but not always.
Today we are in the middle of the asparagus season, so you can't help but take a look at all my RECIPES WITH ASPARAGUS. Many have eggs as their protagonists, because they are one of the combinations of choice with asparagus. And then many first greedy, how SPRING VEGETARIAN LASAGNE or the LINGUINE ASPARAGUS AND PRAWNS. But I'm not going to tell you anything else, take a look and you will surely find the recipe for you.
Scrambled eggs with asparagus are a real joker in the kitchen: you just have to peel the asparagus (boring but necessary operation) and then in 5 minutes you will bring to the table a saucer worthy of a king. Eggs I season them with abundant Parmigiano Reggiano Dop, a drizzle of cream or milk, salt and pepper. The cream gives these eggs a creamy and very soft texture. Is’ a trick i learned in France, where scrambled eggs cook them in a bain-marie, so that they remain fluffy and creamy and never dry out. I also often cook them in a bain-marie, but if you are careful about the temperatures and cook them over a very sweet heat, you can safely make them over a direct flame. I just remind you that asparagus must remain crunchy.
I will serve you as an Easter starter. If you want to serve eggs with asparagus as an appetizer on croutons, consider one egg per person. If you want to eat them as a second course, two eggs per person. Then I will choose a SPRING FIRST COURSE to continue lunch with something light but delicious. Better if green hope, we need it. Have a good day, never give up.
a bunch of asparagus
salt and pepper, to taste
extra virgin olive oil, to taste
25 grams of butter
Grated Parmigiano Reggiano PDO, to taste
4 slices of bread (in cassette, for toast or casareccio)
Peeling asparagus, cut the stems into slices and set aside the tips. Sauté the asparagus stems in a little extra virgin olive oil. Add a little salt and cook for 3-4 minutes. Then add the asparagus tips. Continue cooking for another 4-5 minutes: asparagus must remain crispy.
While asparagus cooks, toast the bread: you can also melt some butter on the grill to give the bread a more intense taste.
For scrambled eggs, break the eggs and put them in a bowl. Combine the grated Parmesan cheese, a pinch of salt and pepper and the cream or milk. With a whisk or fork untie the eggs by stirring them, without slamming them. If you beat the eggs you will make an omelette because the eggs will clot differently. Mix lightly. Melt the butter in a pan, heat and add the eggs.
When you see that the eggs begin to clot, lower the heat to a minimum and move the eggs back and forth with a spatula, so as to scramble them and, after a few seconds, add the asparagus, stems and tips. Set aside a few tips of asparagus to decorate the croutons. Continue to scramble the eggs with asparagus, always a very low heat, until they are cooked but still creamy.
Spread scrambled eggs over hot croutons, garnish with Parmigiano Reggiano flakes and garnish with asparagus tips. And Bon Appetit!