Asparagus in Yellow Sauce, or Asparagi in Salsa Gialla, is a simple Florentine way of preparing asparagus. As is often the case in Italian recipes the proportions are up to you, and you can also use the sauce on other vegetables. String beans are especially nice with this yellow sauce.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- Enough asparagus to suit your diners
- Unsalted butter
- Enough eggs for your diners
Preparation:
Rinse asparagus proportionate to the number of people at your table and tie them into a bunch. Boil the m in about 3 inches of lightly salted boiling water for 5-8 minutes, or until the tips droop, then drain them, and discard the white parts, leaving only the green sections of the stalks and the tips.Melt some unsalted butter in a 10-inch pan, cook the asparagus tips a little more, seasoning them with salt and pepper to taste, and then crack as many eggs as you have diners into the pan. Season them too, and cook until the eggs are done (figure white set and yolks still slightly runny). Serve.
The wine? A white, perhaps a Vernaccia di San Gimignano.
Note: Cracking eggs into a bed of vegetables is very common. For example, quick-cooked chunkily chopped tomatoes. In this case crack the eggs into them, and the bake them in a 360 F (180 C) oven until the whites are set and the yolks are thick but not solid. Season to taste with salt & pepper, and enjoy with toasted bread.
