Fried egg with asparagus tops and pumpkin puree with a touch of Parmigiano Reggiano.
- 32g Orogel Asparagus
- 4 eggs
- 200g Orogel pumpkin cubes
- extra virgin olive oil
- salt and pepper
- 1/2l vegetables stock
- 50g Parmigiano Reggiano
Cut the asparagus tops (about 6cm). Steam for 4 minutes and then pan-fry with extra virgin olive oil, salt and pepper.
Brunoise the leftover asparagus and pan-fry with oil and butter. Fry the eggs slowly.
3. Carrots puree: place the frozen pumpkin cubes in ½ l boiling vegetables stock, with salt and pepper. After cooking, blend the pumpkin and flavour with Parmigiano Reggiano.
Spoon the pumpkin puree in a plate, then place the asparagus cross-like. Add the brunoise and only at the end your fried eggs. Decorate and serve.