Asparagus with Eggs and Pecorino is a delicious spring side dish. Fresh asparagus is cooked in a pan with boiled eggs and then sprinkled with plenty of grated Pecorino. A simple dish, but with an intense and genuine flavor.
Boil the asparagus and separately boil the eggs for about 3 minutes (or poach them if you prefer)
Combine the eggs and asparagus on a plate, sprinkling generously with Pecorino Romano shavings
Pan
Bowl
Grater
Italia, 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 |
