In Friuli, this dish is called asparagi paparot (paparot means to squash), which refers to the hard-boiled eggs that are crushed over the asparagus. The recipe is from a favorite local spot, Trattoria Al Grop, that's known for its asparagus dishes made with stalks from the surrounding hills.
Slideshow: More Asparagus Recipes
2 large eggs
1/4 cup extra-virgin olive oil
1 ounce thinly sliced speck or prosciutto, cut into 1/4-inch-thick strips
1 garlic clove, minced
1 pound medium asparagus, trimmed
2 tablespoons red wine vinegar
1 tablespoon chopped parsley
How to Make It
In a medium saucepan, cover the eggs with 2 inches of water and bring to a boil. Cover, remove from the heat and let stand for 10 minutes. Drain the eggs and let cool in an ice water bath, then peel and chop them.
Meanwhile, in a large nonstick skillet, heat 1 tablespoon of the olive oil. Add the speck and cook over moderate heat, stirring occasionally, for 2 minutes. Stir in the garlic and cook until golden and the speck is crispy, about 2 minutes. Using a slotted spoon, transfer the speck and garlic to a paper towel–lined plate.
Add the asparagus and 1 tablespoon of olive oil to the skillet, season with salt and pepper and cook, turning, until golden and crisp-tender, 3 to 4 minutes. Transfer the asparagus to a platter.
Remove the skillet from the heat and whisk in the vinegar, parsley and the remaining 2 tablespoons of olive oil; season with salt and pepper. Spoon the warm dressing over the asparagus and top with the speck and chopped eggs. Serve hot or warm.
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