Asparagus Bismarck with fried eggs and new potatoes

Ingredients

For 1 serving

• Asparagus250 g
• Eggs2
• Parmigiano Reggiano15 g
• Butter5 g
• Potatoes180 g
• Extra virgin olive oil5 g
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

In season: April – June

Method

1. Wash the new potatoes, put them skin on in cold salted water, bring to the boil and cook for 15 minutes, until easily pierced; drain and dress with the oil and a pinch of salt.
2. Meanwhile heat the oven grill to 220 °C. Wash the asparagus, snap off the woody base and steam for 7 minutes, until tender but still firm.
3. Lay the asparagus in a baking dish, salt lightly, sprinkle with the grated Parmigiano Reggiano and grill at 220 °C for 5 minutes, until the cheese is melted and golden.
4. Meanwhile melt the butter in a non-stick frying pan over medium-low heat, crack in the eggs and fry them for 3–4 minutes, until the whites are set and the yolks still runny; salt only the whites.
5. Lay the eggs on the asparagus, finish with a grind of black pepper and serve with the new potatoes.