Eggs Sunny Side Up with asparagus, pumpkin sauce and Parmigiano Reggiano)

Preparation

• Cut the asparagus tips in about 8 cm long pieces.
• Steam them for about 4 minutes and then sauté in some olive oil, seasoning with salt and pepper.
• In the meantime cut the rest of the tips brunoise and sauté them in a pan with some oil and butter till they get soft.
• Prepare the eggs sunny side up on a pan under low flame.
• For the pumpkin sauce, cook the diced pumpkin with the vegetable stock and after 15 minutes blend everything to get a soup. Season with salt and pepper.
• Turn off the flame and add the Parmigiano Reggiano to the soup.
• Put the pumpkin soup in a plate, add the asparagus tips and the brunoise and at the end the egg on them.
• Decorate and serve warm.

Tips from the author

This recipe will serve as a starter for 8 people and a main dish for 4 people.