As I have already mentioned, asparagus is a big thing here. For a little variation, try this recipe. It’s simple, healthy and fast to prepare, which is a big help on weekday nights (or any other night) if you are hungry and don’t feel like making a big fuss on preparing anything. The good thing is, there is no need to peel the green asparagus!

Find the recipe here:

Ingredients for 2
Inspired by Isa & Hubertus
1kg green asparagus
4 eggs
Parmesan cheese
½ lemon
1 teaspoon sugar
Salt & pepper

If you want to add a dressing (not necessary, but nice), try this vinaigrette.

You can either steam the asparagus (that’s what I usually do) or cook in water (the asparagus tips are the best part by the way!).


Generously cut off the ends of the green asparagus (approx. 1/3 from the bottom). Lay the sticks into water and add 2-3 lemon slices and sugar, so the water has a sweet taste. Cook for approx. 8-10 minutes, so you can easily poke in a knife. It is then ready! Drain the water and place the asparagus onto the plates or into a casserole dish.

While the asparagus is cooking, fry the eggs in a non-stick pan until ready.

Grate parmesan cheese (I prepared larger flakes).

To serve, place asparagus onto a plate and top with fried eggs and then sprinkle with parmesan cheese. Season with salt and pepper to taste.