the quick and easy recipe

Looking for a tasty second course suitable for a quick dinner or a quick lunch? Try the Milanese asparagus recipe!

In this new recipe we present a second dish of Lombard origin: Milanese asparagus. Indeed, in this region crops abound of this vegetable which is now considered a typical product of the place. In addition to their taste, asparagus is also used for theirs important beneficial properties, especially the diuretic and purifying ones.

For the preparation of this original recipe, we advise you to cook the asparagus in a large, narrow pot, taking care to tie them into a single bundle. This will allow you to cook swithout the asparagus moving and breaking. Alternatively, you can cook the asparagus by placing them lying down in a large pot that can hold them.

As regards the eggInstead, we suggest you cook them one at a time and to prepare the asparagus already divided for each portion. In this way you will be able to control the cooking more accurately and you will obtain perfect Milanese asparagus.

So let’s see the ingredients and preparation.

Milano-style asparagus
Milano-style asparagus

Preparation of the recipe for Milanese asparagus

  1. First, wash the asparagus well and dry them starting to eliminate the hardest and whitest parts found in the stems with a knife.
  2. Helping you with a potato peeler remove the entire outer section which will allow you to obtain a better cooking.
  3. Take all the clean asparagus and unite them forming a bundle and go to cook them in a large pot which must be quite high and narrow and with plenty of water inside.
  4. Make sure that the part of the stems cooks in water while the tips cook through the action of the steam. This will leave your asparagus soft.
  5. In the meantime, switch to cooking fried eggs by melting the butter in a pan and placing the eggs on top one by one.
  6. Once the egg is cooked, it will need to have a soft yolkput it aside and put a portion of asparagus that you have previously drained in the pan.
  7. Cover the asparagus with the egg, season with salt and pepper and cover with a sprinkling of grated parmesan.
  8. Cook over low heat until the cheese has melted.
  9. Repeat the procedure with the other portions and serve the asparagus piping hot.


Although it is preferable to consume this dish as soon as it is cooked, Milanese asparagus can be preserved already cooked in airtight containers that must be stored in the fridge for up to 2 days.

Also try the asparagus risotto recipe!

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