Rice salad with asparagus and eggs

Today we are going to revisit a classic, i.e. asparagus risotto, combining it with this vegetable’s veritable soul mate, egg. The result is a simple, almost minimalistic dish.


350 g rice of your preference, even basmati

250 g asparagus

2-3 eggs

Extra virgin Garda PDO olive oil

Salt and pepper

After cleaning and rinsing the asparagus spears, place them inside a pot of boiling water and once cooked, cut them into small pieces.

Cook the rice pilaf, with a 1:2 rice to water ratio. Meanwhile, hard-boil the eggs, and when ready, remove the shell, crumble the yolk and cut the whites into small strips. Gently toss all the ingredients in a bowl, add some extra virgin Garda PDO oil and season with a pinch of salt and pepper. Serve warm.

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