Asparagus Ottavio style
======================= 2026-05-30


Comment: Ottavio is an Italian chef we met in a small restaurant in the Langhe region of Italy. Longing for a simpler life than the one he had in the big city where he worked as a chef (London), he returned to his native village where he and his wife run a small hotel (2 rooms) with a restaurant and a small grocery store selling local products. Each visit to his restaurant allows us to discover original dishes and products prepared with skill. This recipe, thankfully uncomplicated, was served to us during one of our visits.

Note: By doubling the quantities, this recipe can also be served as a light main course.

Serves 2

Ingredients:
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200g green asparagus
2 eggs
A few sprigs of chives (opt)
A few tbsp hollandaise sauce
Toasts of good country bread
EVOO (extra virgin olive oil)
Butter
S + P (salt + pepper)

Preparation:
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Preheat the plates if possible.

Prepare the hollandaise sauce and keep it warm.
Prepare the water for the poached eggs, and in the meantime, steam the asparagus (typically about 5 minutes).
Arrange the asparagus on the plates with a few sprigs of chives (optional).
Sprinkle a little salt over the asparagus, then drizzle with a few tbsp of hollandaise sauce.
Poach the eggs (3 minutes) and place one on each plate on top of the asparagus.
Add a small pinch of salt, a little pepper, and finally a drizzle of EVOO.

Serve with buttered toast.