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image of Friulian White Asparagus with Egg (Asparagi Bianchi e Uova)

Friulian White Asparagus with Egg (Asparagi Bianchi e Uova)

A classic Easter dish of Friuli Venezia Giulia — white asparagus cooked in butter and finished with hardboiled eggs and Montasio cheese. Simple, seasonal, and utterly regional.
Servings 4
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Equipment

  • Chopping Board
  • Chef Knife
  • Cast Iron Pan
  • Grater

Ingredients

  • 16 spears white asparagus
  • 3 eggs
  • 40 grams unsalted butter
  • 30 grams Montasio DOP or Grana Padano, finely grated
  • 1 tbsp white wine vinegar
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 1 tbsp flat-leaf parsley chopped

Instructions

  • Peel and prep the asparagus: Using a vegetable peeler, peel each spear from just below the tip all the way down to the base. Snap or cut off the woody bottom 2–3 cm.
    Image of ends snapped off white asparagus.
  • White asparagus must always be peeled — unlike green asparagus, the outer skin is fibrous and bitter.
    Image of peeling white asparagus on a wooden board with a rustic peeler
  • Gently simmer the asparagus: Fill a large pan or deep frying pan with enough water to submerge the asparagus. Bring to the boil and add a good pinch of fine salt and the sugar (the sugar is a traditional Friulian and Habsburg touch — it softens the slight bitterness of white asparagus). Add the asparagus and cook at a gentle simmer for 2-3 minutes.
    Image of white asparagus simmering in a wide cast iron pan.
  • Check for doneness: Lift a spear and pierce the thick end with a sharp knife. It should slide in with just a little resistance — tender but not floppy. White asparagus takes longer than green. Drain carefully and pat dry with a clean towel.
  • Finish asparagus in butter: Melt half the 40 grams unsalted butter in a wide frying pan over medium heat. Lay the asparagus in the pan in a single layer and turn gently for 1–1m 30s until lightly coated and warmed through. Move them to one side of the pan or to a warm serving plate while you cook the eggs.
  • Hard boil the eggs: put the eggs in a small saucepan and cover with cold water. Bring to a boil, then cook for a further 6 minutes. Drain and run the cooked eggs under cold water to cool.
  • Peel the cooled eggs and place in a small bowl. Mash with a fork - keep it rough, with visible pieces of yolk and white. Add the Montasion cheese, olive oil, vinegar, salt and pepper. Mix to a loose sauce. Taste and adjust seasoning.
    Hard boiled eggs simmering in a silver saucepan
  • Plate and finish: Arrange the asparagus on warm plates with the tips all pointing the same direction. Spoon the egg sauce generously over the middle of the spears, leaving the tips exposed. Scatter over the cheese and parsley. And then garnish with some grated Montasio cheese and 1 tbsp of flat-leaf parsley, chopped (optional) , and serve immediately.
    image of Friulian White Asparagus with Egg (Asparagi Bianchi e Uova)

Notes

  1. Cheese choice: Montasio DOP is the authentic Friulian choice - look for the younger fresco style which melts beautifully. Grana Padano works well as a substitute and is easier to find.
  2. Season: White asparagus is a spring vegetable. In Friuli, the season runs from late April through May. Outside Italy, look in specialist greengrocers and farmers' markets from April onwards.
  3. Wine pairing: Pair with a local Friulian Pinot Grigio or Friulano (formerly Tocai Friulano) - both are grown just a few kilometres from where this asparagus grows.
Course: Contorni, Side Dish
Cuisine: Friuli
Keyword: Asparagus