Uovo con asparagi e parmigiano
Ingredienti per persona: Uovo fresco grande: 1 Aceto bianco: 15 ml (per l’acqua di cottura uovo) Asparagi verdi freschi: 120 g 80 g per la crema 40 g per insalatina / punte Parmigiano Reggiano grattugiato: 20 g (per 1 cialda) Yogurt greco bianco: 35 g Limone non trattato: ½ (solo zest + qualche goccia di succo) Burro: 10 g Olio extravergine d’oliva: 10 ml Sale fino: q.b. Pepe nero o bianco: q.b Valori nutrizionali: KCal 390 Grassi 32,7g Proteine 20g Carboidrati 6,1 Fibre 2,7g
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