Asparagus With Crumbled Eggs (Asparagi Con Le Uova) Recipe

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   ["Put Large eggs in a small saucepan filled with cool water, bring water to a boil and simmer for 12 min.", "Pour off boiling water and run cool water over Large eggs till easy to handle.", "Peel, roughly chop and place in a medium-size mixing bowl.", "Set aside.", "Bring 2 c. of water to a boil in a large pot or possibly frying pan.", "Rinse asparagus and with a vegetable peeler or possibly paring knife, scrape the stems and snap off the woody ends.", "Toss asparagus into boiling water, cover, and when the water returns to a boil, remove lid and cook till barely al dente, 5 to 8 min.", "With a fork stir the oil, grated cheese and a generous healthy pinch of salt and freshly grnd black pepper into the minced Large eggs, crushing to create a coarse paste.", "With a ladle, add in 1 to 2 tsp.", "of the asparagus boiling water, thinning the paste.", "Drain asparagus through a colander, rinse with cool water and transfer to serving platter.", "Garnish with the minced egg mix and additional 1/4 c. cheese if you like.", "This recipe yields 4 servings.", "NOTES : David Downie is the author of ""Enchanted Liguria"" (Rizzoli International) and ""Cooking the Roman Way"" (HarperCollins)"]

* Per serving · 4 servings · Values may vary.

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