Poached Eggs with Asparagus and Parmigiano-Reggiano
  • 14 asparagus stalks
  • 1 tsp olive oil
  • 2 eggs
  • 2 tbsp parsley, chopped
  • Bertozzi Parma Flakes
  • Salt and pepper
  • ⅛ cup butter
  • 1 tsp flour
  • ½ cup milk
  • ¼ cup cream cheese
  • Bertozzi Freshly Grated
  • Lemon zest 
  • To make the sauce, melt the butter in a small, heavy based saucepan over a medium-low heat.
  • Stir in the flour and whisk in the milk to thicken.
  • Stir through the cream cheese, and add Bertozzi Freshly Grated, lemon zest, salt and pepper to taste.
  • Keep warm and stir periodically to prevent a skin from forming.

  • Cook asparagus in boiling, salted water until tender (3-5 minutes).
  • Remove asparagus from the heat, drain and plunge quickly into ice-cold water.
  • Drain again and toss in olive oil, salt and pepper.

  • Meanwhile, poach the eggs in boiling water for 2-3 minutes.
  • To serve, lay spears of asparagus on two serving plates.
  • Top with poached egg and drizzle over lots of sauce.
  • Sprinkle over a little parsley and black pepper.
  • Top with Bertozzi Parma Flakes.
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