Local asparagus has finally arrived in Czech Republic. After eyeing up so many lovely blog posts featuring the brilliant green vegetable all crispy and tangy, I needn't lust any longer.
Continue to Recipe...
Serves two for brunch
16 stalks green asparagus
2 chicken eggs and 2-4 quail eggs
freshly grated parmesan
Snap the bottoms off the asparagus and toss in a large pot of boiling water for about 5 minutes or less. Just until hot but still crispy. Fry the eggs in olive oil (or poach, but poaching is still one of those intimidating cookery mysteries in my book.) First fry the chicken egg for a couple minutes, then the quail egg (they cook in 1 - 2 minutes.)
Top with parmesan/salt/pepper. Eat with toast and a whoever is gracing your table for a late weekend brekkie.
Dobrou Chut'/ Enjoy.