• 32 asparagus tips
  • 8 eggs
  • 200g of diced pumpkin or pumkin soup
  • 30g butter
  • 500ml vegetable stock
  • 70g parmigiano reggiano aged 30 months

Dressing ingredients

  • Extra virgin olive oil
  • Salt and pepper

Author of this recipe

Sergio Ferrarini

Sergio Ferrarini

Chef / restaurant

My family wanted me to choose a technical school where I could be well educated and develop my business skills. I already decided that I wanted to be a chef, exactly like my friend’s father! Read more

A delicious Easter recipe with asparagus, eggs, pumpkin sauce and Parmigiano Reggiano! Perfect for brunch or as a main dish or starter for Easter dinner. 

Total votes: 593


  • 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.

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