For 1 person
30″

Ingredients:

• 2 eggs
• 500 g white asparagus
• 250 g gnocchi
• 6 sage leaves
• 2 tbsp butter
• Salt and pepper
• ½ nutmeg
• Gruyère AOP Classic

Preparation:

1. Boil the eggs and leave them to cool down, then remove the shells.
2. Peel the white asparagus and cook in boiling salted water until al dente. Remove carefully from the water and set aside on a plate.
3. Cook the gnocchi as instructed on the packet. Drain and fry in butter until crispy. Season with salt, pepper and nutmeg. Add the sage. When the gnocchi are crispy and golden, add the asparagus.
4. Serve the gnocchi and asparagus. Grate the egg and cheese on top.

A pasta dish for breakfast? Why not? This dish is the best trade-off between Flemish-style asparagus and a unique pasta with the very best cheese.

Music:

Eddie Vedder – Hard Sun

Listen on  Spotify