Italian Food

  1. Home
  2. Food & Drink
  3. Italian Food

Asparagus with Eggs and Pecorino Romano - Asparagi con Uova e Pecorino Romano

By Kyle Phillips, About.com

Pecorino Romano's saltiness works very well with both eggs and asparagus. To serve 4 as an antipasto you'll need:

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

  • 1 pound (500 g) asparagus
  • 4 eggs
  • A couple of ounces (about 50 g) of Pecorino Romano, shredded
  • Salt

Preparation:

Boil the asparagus spears for about 3-5 minutes in lightly salted water. Do not overcook them. While they're cooking, soft-boil (3 minutes) the eggs, or, if you'd rather, poach them. Divide the asparagus spears among you plates, place an egg on each (cut it in half if it's soft-boiled), and sprinkle with the Pecorino flakes. Serve at once.

yield: 4 servings asparagus with eggs and pecorino Romano.
User Reviews Write Review

Explore Italian Food

About.com Special Features

Out of Dinner Ideas?

Try our Meal Planner for great recipe ideas that are guaranteed to make meal prep easier. More >

Eat Low Fat on a Budget

Nutritious, low-fat foods don't have to break the bank. More >

Italian Food

  1. Home
  2. Food & Drink
  3. Italian Food
  4. Vegetables and Side Dishes
  5. Asparagus
  6. Asparagus with Eggs and Pecorino Romano Recipe - Asparagi con Uova e Pecorino Romano

©2009 About.com, a part of The New York Times Company.

All rights reserved.