Bismarck-style asparagus 

A fleeting delight of spring, asparagus goes perfectly with eggs: here is the most classic of recipes, Bismarck-style asparagus. Asparagus is as good as it is fleeting: in season in spring, it appears in March and then disappears with the first sultry days. For this reason, when they are on the market stalls, you must immediately take advantage of them. Purifying and draining, asparagus is rich in water and potassium, stimulates diuresis and helps eliminate excess toxins, just what we need in the change of season. To cook asparagus there are many ideas: the most classic, easy and quick, is the combination with eggs as in the recipe for asparagus alla Bismarck, an Italian dish but which bears the name of the German chancellor Otto von Bismarck who is said to have been very fond of eggs. For this preparation, simply clean and boil the asparagus, cook the fried eggs, then serve by placing the asparagus next to the eggs and season everything with melted butter and Parmesan cheese. The dish is ready!

Ingredients

1 Kg asparagus

120 g butter

50 g grated Parmesan cheese

6 eggs

lemon

salt

Procedure

For the Bismarck-style asparagus recipe, peel the asparagus by removing the stringy part of the stems, then tie them in bunches and boil them in a saucepan with boiling water, salted and acidulated with a slice of lemon. Drain them well and divide them between 6 individual plates, previously heated. Separately, in a frying pan, melt a spoonful of butter and cook the eggs in it. Place them next to the 6 portions of boiled asparagus. In the same pan, let the butter bubble up. Toss the asparagus with Parmesan cheese, drizzle with melted butter and serve immediately.