We love to use our products and seasonal ingredients together to create delicious recipes! Here is an easy one to make asparagus but with an Italian style! Follow us to our kitchen and bring your bottle of Rosabianca EVOO.
Time: 25 minutes
Serves: 1 person
Follow our Recipe!
4 asparagus (green or white if you can find them!)
Anchovy fillets in olive oil (we promise that will not tasty fishy but the fillets add a nice salty flavor!)
3 TBSP Rosabianca EVOO
1 – Firstly boil water in a large pot and add same salt.
2 – Secondly wash asparagus and put them in a pot. Boil for 5-6 minutes.
3 – Add 2 TBSP of Rosabianca EVOO in a pan and, after that, brown the asparagus for 4 minutes on all sides. But be sure to brown them, not burn them…be careful!
4 – Add 1 TBSP of Rosabianca EVOO in another pan and fry your egg. (Over easy or sunny side up.)
5 – Add asparagus on a plate, top with the fried egg and anchovy fillets, and of course, a drizzle of Rosabianca EVOO!
Easy but tasty! It’s finally ready…enjoy it!