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Asparagus Milanese style (or Bismarck style)

Milano-style asparagus

Looking for a tasty second course suitable for a quick dinner or a quick lunch? Try the Milanese asparagus recipe!

In this new recipe we present a second course of Lombard origin: Milanese asparagus. In this region, in fact, there is an abundance of cultivation of this vegetable which is now considered a typical local product. In addition to their taste, asparagus are also used for their important beneficial properties, especially diuretic and purifying ones.

To prepare this original recipe we recommend cooking the asparagus in a large, narrow pot, making sure to tie them in a single bundle. This will allow you to cook without the asparagus moving and breaking . Alternatively, you can cook asparagus by placing them lying down inside a large pot that can contain them.

As for the eggs , however, we suggest cooking them one at a time and preparing the asparagus already divided for each portion. This way you can control the cooking more accurately and you will obtain perfect Milanese asparagus.

So let's see the ingredients and preparation.

Milano-style asparagus
Milano-style asparagus

Preparation of the recipe for Milanese asparagus

  1. First, wash the asparagus well and dry them starting to eliminate the hardest and whitest parts found in the stems with a knife.
  2. Using a potato peeler, remove the entire external section which will allow you to obtain better cooking.
  3. Take all the cleaned asparagus and unite them forming a bundle and cook them in a large pot which must be quite high and narrow and with plenty of water inside.
  4. Let the stem part cook in water while the tips are cooked through the action of steam. This will leave your asparagus soft.
  5. In the meantime, move on to cooking the fried eggs by melting the butter in a pan and placing the eggs on top one by one.
  6. Once the egg has been cooked, which should have a soft yolk , set it aside and fry a portion of asparagus that you have previously drained in the pan for a few minutes.
  7. Once golden you can turn off the heat and move on to plating.
  8. Cover the asparagus with the egg, season with salt and pepper and cover with a sprinkling of grated parmesan.
  9. Cook over a low heat until the cheese has melted.
  10. Repeat the procedure with the other portions and serve the asparagus piping hot.


Although it is preferable to consume this dish as soon as it is cooked, the Milanese asparagus can be stored already cooked in airtight containers which should be placed in the fridge for a maximum of 2 days.

Also try the asparagus risotto recipe!

Origin of the dish

This is a dish with a unique flavor, but its history is shrouded in controversy over its origin . Some call it "Bismarck asparagus", attributing the name to General Otto Von Bismarck (1819-1898), known for his love of fried eggs (he ate 12 a day).

Others, however, identify it as "Milanese asparagus", since the cultivation of this vegetable is widespread in Lombardy. Regardless of the name, this delicacy remains a real pleasure for the palate!

Riproduzione riservata © - WT