Asparagus Milanese style 

Asparagus and eggs is one of the most famous combinations of Italian cuisine. These delicious vegetables are very versatile and go very well with different ingredients, so they can be used in the kitchen to make countless dishes: risotto, pasta and savory pies are just a small example. Today's recipe is really very simple Milanese asparagus, but the substance does not change, it is always asparagus with eggs, a dish that will allow you in a single shot to enjoy a second and a side dish, very tasty!

A second course with eggs very simple that can also be passed off as an appetizer or side dish. Quick and easy, the recipe for asparagus with eggs is a dish that has its roots in the most traditional Lombard and Milanese cuisine. Asparagus and eggs is one of the most popular combinations in the kitchen. Actually, eggs and vegetables are a winning combination, aren't they? Asparagus is a spring vegetable that lends itself to various uses, but, I assure you, that asparagus with eggs will immediately become one of your second courses with your favorite eggs!

Ingredients 

Asparagus 1.20 Kg 

eggs 4 

Butter to taste

Parmesan Grated to taste

Salt to taste

Procedure 

Asparagus with eggs Carefully clean the asparagus. Boil them in boiling salted water. Drain and place on 4 individual plates. Sprinkle with plenty of grated Parmesan cheese. Cook 4 eggs separately in a pan with about 10 grams of butter. Arrange an egg and butter on each portion. 

Tip 

If you do not have asparagus, after cleaning them, you have to tie the stems of the asparagus, lower them into salted water keeping the tips out.