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.
yield: 4 servings asparagus with eggs and pecorino Romano.
