Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Asparagi uova in camicia e crema di parmigiano

Poached Eggs with Asparagus and Parmesan Cream

Name: Poached Eggs with Asparagus and Parmesan Cream
Ingredients: 5 tablespoons milk; 1 egg; as needed Water; Fine salt; 6 green asparagus; 2 tablespoons grated Parmesan cheese; 1 tablespoon white vinegar; 1 drizzle of olive oil

Ambar20 @cook_7984953

Poached Eggs with Asparagus and Parmesan Cream

Ambar20 @cook_7984953

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Ingredients

5 tablespoonsmilk
1egg
as neededWater
Fine salt
6green asparagus
2 tablespoonsgrated Parmesan cheese
1 tablespoonwhite vinegar
1drizzle of olive oil

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Steps

1

Wash and dry the asparagus. Snap off the tough part of the stem with your fingers, keeping the tender part that includes the tip.
2

Boil the asparagus in salted water for about 5 minutes. When they are cooked but still crisp, transfer them to a plate lined with paper towels to dry.
3

Pour the milk into a small saucepan and heat it slowly over low heat.
4

In another small saucepan, bring water and vinegar to a boil. Crack the egg into a bowl. Use a whisk to create a whirlpool in the saucepan and gently drop the egg into it. As the egg white sets around the yolk, remove it from the water with a slotted spoon, drain well, and place it on a plate lined with paper towels.
5

Once the milk is heated, gradually add the Parmesan cheese, stirring to create a smooth and creamy sauce. Arrange the asparagus on a serving plate. Place the poached egg on top and drizzle with the Parmesan sauce. Finish with a drizzle of extra virgin olive oil and garnish with a few fresh mint leaves.