Recipe: Asparagi con Uova e Pecorino Romano

ImageThis lovely dish celebrates the bounty of spring with lovely, tender asparagus spears and farm fresh eggs. A dash of Pecorino Romano lends a tangy, salty twist.  Served with strawberries or cantaloupe and a crusty bread fresh from the oven, this is perfect for a weekend brunch.

Recipe serves four.


  • 1 pound (500 g) asparagus
  • 4 free-range eggs.
  • A couple of ounces (about 50 g) of Pecorino Romano, grated in large flakes
  • Sea salt and coarse-ground pepper to taste


  • Boil the asparagus spears for about 3-5 minutes in lightly salted water, taking care not to overcook them.
  • While the asparagus is cooking, soft-boil the eggs for about 3 minutes, or (if your prefer) poach them.
  • Divide the asparagus spears among your plates, and place an egg on each, cutting the egg in half if it’s soft-boiled.
  • Sprinkle each serving with the flakes of Pecorino Romano.
  • Serve with crusty bread, sweet cream butter, and fresh fruit.