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Asparagus with Fiocchetto 
Eggs & croutons

INGREDIENTS

Asparagus

San Carlo’s Fiocchetto(slices) 

Extra Virgin olive oil

Eggs

Bread croutons

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PREPARAZIONE

  • Put the asparagus in boiling water for a few minutes;

 

  • Once cooled, wrap them in slices of San Carlo’s Fiocchetto;

 

  • Put it again in a frying pan with some extra virgin olive oil;

 

  • In the same pan, cook the sunny-side up eggs;

  • Place the eggs and the asparagus on top of the warm bread croutons. 

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