- 4 eggs
- 16 asparagus
- 4 pieces of cheese Raschera
- 2 tablespoons of extra virgin olive oil
- 4 small tomatoes to decorate
Clean, wash and blanch the asparagus in salted water, drain and arrange in a radial pattern into 4 serving plates; Raschera cut the cheese into cubes and place in the center of the radius of asparagus on each plate.
In a pan put to heat extra virgin olive oiled, break the eggs (one at a time for each pot) and fry, being careful not to break the red, then with a spatula, place them above the kitchen raschera cubes. Garnish the dish with cherry tomatoes into wedges, season with salt and finished with a drizzle of extra virgin olive oil.