Ingredients for 4 people:

• 4 eggs
• 16 asparagus
• 4 pieces of cheese Raschera
• 2 tablespoons of extra virgin olive oil
• 4 small tomatoes to decorate
• salt

Preparazione:

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.

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Recipes easy and quick to cook. In cucina con Manu.
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