Eggs, Parmigiano baskets and asparagus cream

Secondi Piatti


  • 280 g Orogel Asparagus Cream in Drops
  • 60 g Orogel Asparagus Rounds
  • 4 eggs
  • 10 ml white vinegar
  • 1000 ml water
  • 240 g grated Parmigiano
  • Salt and white pepper to taste
  • Extra virgin olive oil to taste


  1. Prepare the baskets by putting some grated Parmigiano in a non-stick pan. Bring water to the boil; add some salt and white vinegar, then crack the eggs and cook them for 1 minute in boiling water.
  2. Pour the Asparagus Cream in another pot and cook it following the instructions on the package. Pan-fry the Asparagus rounds with some oil, salt and pepper for a few minutes.
  3. Pour the Asparagus cream in a dish and place a Parmigiano basket in the centre. Then place a poached egg delicately inside the basket. Garnish with some Asparagus Rounds and serve hot.

Orogel Società Cooperativa Agricola

Sede Legale Via Dismano, 2830 47522 Cesena (FC) - Italy

Service number 800 286660

P.I. 00800010407

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