Pitted Giant Green Olives Eggs Asparagus Pecorino cheese Butter to taste Salt to taste Fresh ground pepper to taste
100 g 4 8 50 g enough enough enough
The unique fruity flavour of Castelvetrano Olives makes them ideal to be enjoyed alone as a snack or for preparing appetisers for aperitifs, to accompany sweet and slightly spicy cheese. Also widely used in cold pasta and rice salads or to flavour seafood or white meat dishes or in traditional Sicilian vegetable dishes.
Wash the asparagus and cook them in boiling water for a few minutes. Drain and sauté them in a frying pan with butter and a pinch of salt. Remove from heat and keep warm.
In another non-stick frying pan, melt a little butter and cook the fried eggs sunny side up adding a pinch of salt. Before finishing the cooking, add the Pitted Green Castelvetrano Olives.
Serve the eggs with the asparagus. Garnish the dish with flakes of pecorino cheese and finish it all with melted butter and pepper.
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......