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, seasoning 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.
Brunoise: Is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of a side length of about 3 mm or less on each side or 1/6 inch cubes. In France, a "brunoise" cut is smaller, 1 to 2 mm on each side. Parmigiano-Reggiano: is a PDO (Protected Designation of Origin) product. The trademark Parmigiano-Reggiano can only be put on a cheese:produced and processed in the place of origin; produced according to strict rules, which require precise production methods (Production Standard), controlled feeding of the cows (Feeding Regulation) and qualitative selection and marking (Marking Regulation) Milk and cheese production takes place in the provinces of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River. The quality is dependent on the place of origin, the natural feed and the high quality milk with no additives. During the long ageing process, natural fermenting agents in the milk give the cheese its particular flavour and texture, in other words, its typicality.