Asparagi uova in camicia e crema di parmigiano 
Poached Eggs with Asparagus and Parmesan Cream
Cooking Instructions
- 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.
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