Asparagi bianchi alla Bismark...con uova in camicia 
White Asparagus Bismarck Style with Poached Eggs
Of course, this is a naturally gluten-free dish. The classic Bismarck egg, also known as Milanese style, is made a bit lighter here by skipping the fried egg and adding my own touch of flavor. The other day, I sent my husband shopping and told him to get asparagus if he found any... He came back with 2 packs of frozen asparagus because he didn't realize I meant fresh ones. Making the best of the situation, I find that while I prefer green asparagus, these white ones are tasty and delicate, and my daughters enjoyed them too.
White Asparagus Bismarck Style with Poached Eggs
Of course, this is a naturally gluten-free dish. The classic Bismarck egg, also known as Milanese style, is made a bit lighter here by skipping the fried egg and adding my own touch of flavor. The other day, I sent my husband shopping and told him to get asparagus if he found any... He came back with 2 packs of frozen asparagus because he didn't realize I meant fresh ones. Making the best of the situation, I find that while I prefer green asparagus, these white ones are tasty and delicate, and my daughters enjoyed them too.
Cooking Instructions
- 1
Grease a baking dish with some butter and arrange the asparagus in a single layer.
- 2
Sprinkle a little salt, distribute the garlic butter flakes (or regular butter and you can mince a garlic clove), add a grind of black pepper, and bake in a convection oven at 390°F for 20-30 minutes or until the tips start to brown (if using fresh asparagus, trim the tough ends, peel the stalks halfway with a peeler, and blanch for 7 minutes).
- 3
Bring the water to a simmer in the saucepan (avoid large volcanic bubbles), add a little salt and a tablespoon of vinegar. Crack one egg at a time into a small bowl to keep your hands free and clean. Create a whirlpool with a spoon and gently drop the egg in, continuing to stir with the spoon without breaking the yolk. Stir for at least 2 minutes (I set a timer).
- 4
Then, remove it with a slotted spoon and place it in a small bowl, covering it.
- 5
For accuracy, chefs say you should rinse it under cold water to remove vinegar residue, stop the cooking, and drain on paper towels. However, I like the vinegar aftertaste, and the little bit of water left blends with the rest of the dish. I cook it for 2 minutes because the exact cooking time for a poached egg is 3 minutes, so by covering it and skipping the chef's procedure, I get a warm egg that continues cooking until plated.
- 6
Prepare the poached egg 5-6 minutes before plating the asparagus. Sprinkle the hot asparagus with some of the juices from the baking dish (if any) and plenty of Parmesan, then place the eggs on top. Sprinkle with a pinch of salt and pepper and serve.
- 7
Note: Since the eggs on the asparagus should be warm, as the originals are fried, if you need to prepare more than one (I made 8), after plating the asparagus, briefly reheat the eggs covered with a plate in the microwave. Some eggs may have slightly broken.
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