Uova in Camicia con un Letto di Asparagi (Poached Eggs on a Bed of Asparagus)

Uova in Camicia con un Letto di Asparagi (Poached Eggs on a Bed of Asparagus)

Uova in Camicia con un Letto di Asparagi (Poached Eggs on a Bed of Asparagus)

History:"Uova in Camicia con un Letto di Asparagi" is a refined Italian dish that pairs the delicacy of poached eggs (uova in camicia) with the fresh, earthy flavors of asparagus. Asparagus has been cultivated in Italy for centuries, especially in regions like Tuscany and Lazio, where it is celebrated for its tender texture and vibrant taste. The combination of poached eggs and asparagus is a perfect balance, with the richness of the egg yolk complementing the slight bitterness of the asparagus. This dish is often served as a springtime delight when asparagus is in season, providing a light yet satisfying meal for breakfast, brunch, or a light lunch.

The dish showcases the beauty of simple, high-quality ingredients and is often served with a drizzle of extra virgin olive oil and a sprinkle of Parmigiano Reggiano. It’s a versatile dish that can be enjoyed on its own or paired with crusty bread, making it a favorite in Italian homes and restaurants alike.

Detailed Recipe (Step-by-Step)

Ingredients:

• 4 large eggs

• 1 bunch fresh asparagus (about 12-15 spears)

• 2 tbsp extra virgin olive oil

• 1 tbsp white vinegar (for poaching eggs)

• Salt and freshly cracked black pepper, to taste

• Fresh lemon juice (optional, for added freshness)

• Grated Parmigiano Reggiano, for garnish

• Fresh parsley, finely chopped (optional, for garnish)

• Crusty bread, for serving

Instructions:

1. Prepare the Asparagus:Trim the tough ends of the asparagus and peel the lower part of the stalks with a vegetable peeler if needed. Bring a pot of salted water to a boil, and blanch the asparagus for about 2-3 minutes, just until tender but still crisp. Once blanched, immediately transfer the asparagus to a bowl of ice water to stop the cooking process and preserve their vibrant color. Drain and set aside.

2. Poach the Eggs:In a deep saucepan, bring about 1 liter of water to a gentle simmer. Add the white vinegar to the water (this helps the egg whites coagulate more quickly). Crack each egg into a small bowl, being careful not to break the yolk. Carefully slide each egg into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are fully set, but the yolks remain soft and runny. Remove the eggs with a slotted spoon and set them aside on a plate lined with a paper towel to drain any excess water.

3. Sauté the Asparagus:In a large frying pan, heat the extra virgin olive oil over medium heat. Add the blanched asparagus and sauté them for 2-3 minutes, just to warm them up and lightly caramelize the edges. Season with salt and freshly cracked black pepper. For an extra burst of flavor, you can add a squeeze of fresh lemon juice to the asparagus.

4. Assemble the Dish:Arrange the sautéed asparagus on serving plates, creating a "bed" for the poached eggs. Gently place one poached egg on top of the asparagus. The warm asparagus will slightly melt the soft egg whites, creating a lovely, creamy texture with the runny yolk.

5. Finish and Serve:Drizzle the dish with a little more extra virgin olive oil and sprinkle with grated Parmigiano Reggiano for a salty, savory finish. Garnish with finely chopped fresh parsley for color and a touch of freshness. Serve immediately with slices of crusty bread on the side.

Wine Pairing

1. Verdicchio dei Castelli di Jesi

Verdicchio is a crisp, refreshing white wine from the Marche region of Italy, perfect for pairing with the light, vegetal flavors of asparagus. Its bright acidity and subtle almond notes enhance the freshness of the asparagus while balancing the richness of the poached eggs.

Top Producers:

• Umani Ronchi: Known for producing elegant, mineral-driven Verdicchio wines.

• Pievalta: A biodynamic producer that creates a beautifully balanced and expressive Verdicchio.

• Fazi Battaglia: A historic producer of top-tier Verdicchio, showcasing fresh, bright acidity.

2. Frascati Superiore

Frascati is a white wine from Lazio that offers a clean and crisp profile with notes of citrus and green apple. Its refreshing quality pairs well with the delicate flavors of asparagus, while its acidity cuts through the richness of the poached eggs.

Top Producers:

• Fontana Candida: Known for their fresh, elegant Frascati with a balanced finish.

• Casale Marchese: A top producer that offers refined and well-structured Frascati.

• Tenuta di Pietra Porzia: A boutique producer known for their fresh, vibrant Frascati wines.

3. Pinot Grigio

A light and crisp Pinot Grigio offers fresh citrus and floral notes that complement the earthy flavors of asparagus and the richness of the poached eggs. Its balanced acidity makes it a versatile pairing that won’t overpower the dish.

Top Producers:

• Santa Margherita: Known for producing one of the most popular and refined Pinot Grigios from the Veneto region.

• Alois Lageder: A top producer from Alto Adige, known for producing a Pinot Grigio with excellent minerality.

• Jermann: A renowned producer offering a more complex and elegant Pinot Grigio.

Chef Tip:

To make the poached eggs even more indulgent, try adding a small spoonful of truffle oil to the asparagus just before serving. This will elevate the dish with a luxurious, earthy flavor that pairs beautifully with the richness of the eggs. Additionally, if you're making this dish for a group, you can prepare the poached eggs ahead of time and store them in cold water. Simply reheat the eggs in hot water for a minute or two just before serving.

By Master Chef Gianluca Deiana Abis.