Eggs and asparagus

A great classic of Venetian cuisine, simple but incredibly refined: eggs and asparagus, to be enjoyed with the freshness of a great classic like our Prosecco DOC Brut

Ingredients for 4 people

500g of asparagus

8 eggs

80 gr. of mayonnaise

chives and fresh thyme

salt and pepper

Method

Clean the asparagus: eliminate the woody part of the bottom and clean them with the mandolin. Cook the asparagus in salted water in the appropriate pan, leaving the tips out of the water, until the stems are perfectly tender. Arrange the asparagus on plates and keep them warm. Prepare poached eggs: you can do them with the traditional method or in the microwave. Arrange the cooked eggs on the asparagus, add a sprinkle of pepper and serve accompanying the dish with mayonnaise enriched with chopped chives and thyme.