Side dishes

Asparagus with Cooking Cream and Eggs Mimosa

Ingredients for cooking
  • 1 Kg Asparagus
  • 300 ml Trevalli UHT cooking cream
  • 60 gr grated parmesan
  • 4 hard-boiled egg yolks
  • Evo oil
  • Salt, black pepper

Clean the asparagus boil them in salty water for 15 minutes keeping the points out of the water, then drain and lightly fry in a pan.

Pour some Trevalli UHT cooking cream in a saucepan and bring to boil. Add salt, black pepper and grated parmesan. Garnish the asparagus with the cream sauce and the hard-boiled egg yolks crumbled and serve.

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