BASSANO’S WHITE ASPARAGUS DOP
AND EGGS IN THE BASSANESE’S WAY
INGREDIENTS FOR 2 PEOPLE: 1 Kilo of white Asparagus from Bassano DOP / 4 fresh chicken eggs / Extra Virgin Olive Oil / salt and pepper. PROCESS: Wash the asparagus with cold water, peel the asparagus with a potato peeler, except the tips, and cut the final part of the asparagus about 2 centimetres. Aside boil in a large pot the water, then salt and immerge the asparagus upright to ¾ of their height, cover and leave to cook for about 15-18 minutes. Cook the eggs in the water for about 8 minutes. Remove the asparagus from the water, place them on a plate, serves 2 whole eggs for each person that will be crumbled to taste, dress with extra virgin olive oil, salt, pepper and wine vinegar.