Uova e asparagi (eggs and asparagus skillet)

In Italy, the combination of asparagus and eggs is a classic, especially in the spring when asparagus is in season and at its peak flavor.

This simple yet delicious dish highlights the natural sweetness of asparagus, complemented by the richness of eggs. It's a perfect way to celebrate the fresh flavors of the season. Serve it with crusty bread for a satisfying and authentic Italian experience!

You can present it on a plate, or for a fun culinary experience, eat it directly from the pan dipping toast in the egg yolk!

Ingredients

• 1 bunch of asparagus

• 2 tablespoons olive oil

• 1 garlic clove, halved

• 4 eggs

• Salt and pepper to taste

• ¼ cup crumbled goat cheese or grated Parmesan (optional)

• 1 tablespoon chopped parsley (optional)

Method

1. Wash the asparagus thoroughly under cold running water. Trim off the tough, white ends of the stalks and discard them.

2. Cut the asparagus tips, keeping them slightly long, and slice the remaining stalks into two or three pieces.

3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and sauté for about 30 seconds until fragrant.

4. Add the chopped asparagus and cook for 1-2 minutes, stirring occasionally. Pour in ½ cup of water, lower the heat to medium-low, cover, and let the asparagus cook for about 15 minutes until tender.

5. Create four small wells among the asparagus and crack an egg into each one. Season with salt and pepper to taste.

6. Cover the skillet and cook for about 4 minutes, until the egg whites are set but the yolks remain soft.

7. Remove from heat, sprinkle with crumbled goat cheese or Parmesan and chopped parsley, if desired.

8. Serve immediately with crusty bread. Enjoy!