Asparagus with quail eggs and Parmesan cheese

 

In the early spring and summer it’s common to see in the countryside of Northern Italy a little group of friends walking along the sides of the road or along a fresh river, gathering wild asparagus. “Asparagus hunting” is a popular activity in the rural areas of Italy.

But if your summer travels aren’t taking you to Italy you can capture the country’s flavor, following our simple and tasty asparagus recipe.

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INGREDIENTS for 2 servings

1 bunch asparagus spears (300 gr)
3 cups water
¼ teaspoon salt
freshly grated Parmesan cheese
a little butter
2 hard-boiled eggs
10 hard-boiled quail eggs to decorate

Trim ends off the asparagus. Peel the spears with a vegetable peeler, if needed. Place water in the bottom half of a steamer pan set. Add salt, and steam for 5 to 10 minutes, until asparagus is tender. (If you don’t have a steamer pan set, you can cook asparagus in boiling water for 5 to 10 minutes). Remove asparagus with tongs, and set aside.

In a small bowl, mash hard-boiled eggs.

To assemble the dish, arrange asparagus spears on a platter, making sure all tips and tails are aligned. Spoon mashed eggs over asparagus, scatter with freshly grated Parmesan cheese, drizzle with melted butter and sprinkle with generous amount of pepper.

Decorate with hard-boiled quail egg halves.

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