Asparagus with Eggs and Pecorino is a delicious spring side dish. Fresh asparagus are cooked and served with hard-boiled eggs, then sprinkled with plenty of grated Pecorino Romano. A simple dish with an intense, authentic flavor.
Boil the asparagus; separately boil the eggs for about 3 minutes (or poach them if you prefer).
Arrange the eggs and asparagus on a plate and sprinkle generously with shavings of Pecorino Romano.
Frying pan
Bowl
Grater
Italy, Lazio
| Energy (kcal) | 60.14 |
| Carbohydrates (g) | 2.36 |
| of which Sugars (g) | 2.36 |
| Fat (g) | 2.63 |
| of which Saturates (g) | 0.95 |
| Protein (g) | 6.11 |
| Fiber (g) | 1.5 |
| Sale (g) | 0.04 |
