Milano-style asparagus

  • Difficulty: easy

  • Time: 40 minutes

  • Servings: 4 people

  • Calories: 155 / serving

Milano-style asparagus
Milanese asparagus is a tasty and delicate second course, a recipe that combines the strong flavor of the egg with the delicate and sweet flavor of the asparagus. Let’s find out together what are the fundamental steps to make this tasty preparation with a spring flavor.


  • 1.5 kg of large green asparagus
  • 4 very fresh eggs
  • 1 handful of grated Parmesan cheese
  • 80 gr of butter
  • Salt to taste


  1. Before starting to prepare the asparagus, it is necessary to make them the same size: adjust them from the tips and cut part of the stem. Then, with the help of a potato peeler, peel the stems lightly and wash them under running water.

  2. In a tall, narrow pot, pour some water and let it boil. As soon as it reaches the right temperature, place the asparagus that you have previously grouped into four bunches, tied with a little kitchen twine. During this step it is necessary to leave the asparagus vertical so as to facilitate the cooking of the stems and prevent the tips from falling apart. Let it cook for 15 minutes.

  3. At the end of the cooking time, drain the asparagus and leave them on a cloth to remove all the excess water. In a large and non-stick pan, pour the butter, let it melt with low heat and then break the eggs and let them cook for a few minutes until the egg white is congealed.

  4. Once this phase is also finished, proceed with the dish: place 4 asparagus inside each plate, sprinkle them with a lot of Parmesan cheese and place the egg on top, salt and served very hot!

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