Triumph of colors and flavors for this simple and quick dish easy to make with eggs with asparagus and the delicious Castelvetrano Olives. With the addition of pecorino it gives that extra touch extra tasty and unexpected. Absolutely to try!


TIME
0025 h
DIFFICULTY
medium
TYPE
Second Courses
NUMBERS
4peoples



PREPARATIONS

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.

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