• 1 Bunch of asparagus
  • 2 eggs
  • 1 Knob of butter
  • 50 g Italian Pecorino
  • Balsamic vinegar
  • salt and pepper



  • Begin by washing the asparagus under running water and cut off the white extremities.
  • From there the asparagus needs to be boiled in salted water for about 8-9 minutes.
  • Drain carefully the asparagus one by one, pay special attention in order to not break the tips.
  • On a greased baking sheet place the asparagus.
  • The asparagus must be roasted in the preheated oven (220°) for a few minutes. While the asparagus is cooking, begin to cook the eggs in a greased frying pan.
  • Serve the asparagus in two warm serving plates covered with Italian Pecorino cheese flakes and fried eggs.
  • Then add salt, pepper and season with a drizzle of balsamic vinegar.