- GIANLUCA’S RECIPE CORNER - 

 
 
 

May 2026

BUDINO SALATO DI ASPARAGI E UOVO

Savory green asparagus flan with poached egg

This makes a beautiful springtime breakfast, lunch or light meal.

Budino di asparagi e uovo

BUDINO SALATO DI ASPARAGI E UOVO

Serves 4 people

      Ingredients:

Budino

  • 300 g asparagus, chopped

  • 3 eggs

  • 30 g butter

  • 100 g heavy cream

  • 100 g Grana Padano DOP, grated

  • 4 g sea salt

    Poached eggs

  • 4 eggs

  • 20 g white vinegar

  • 20 g sea salt

  • 1 quart water


    Garnish

  • 12 whole asparagus, blanched

  • Extra virgin olive oil

  • Fresh herbs (dill, parsley, mint, basil, or any fresh herbs)

  • Sea salt

 

Preparation:

In a large skillet, over low heat, saute the asparagus with butter and salt for 4 to 6 minutes, until soft. Remove from heat and set aside to cool.

Using a blender, combine asparagus, eggs, cream and Grana Padano and blend until smooth and creamy. Cover the mixture and let it rest at room temperature for at least 1 hour.

When ready to make the budino, heat the oven to 280°F. Pour and divide the mixture between four buttered, oven-safe individual ramekins and bake in a water bath for 40 to 50 minutes, or until completely set. Remove from the oven and cool down for few minutes.

When the budino is about ten minutes from being done in the oven, bring a pot of water to a gentle boil, then add salt and vinegar.

Crack an egg (or 2) into a small cup. With a spoon, begin stirring the water in a large, circular motion. When the water is swirling like a tornado, drop the egg(s) in the center of the pot, making sure the pot is not too crowded for more than one egg. The swirling water will help the egg white wrap around itself as it cooks. Cook the egg for 2½ to 3 minutes. You do not have to continue stirring. Using a slotted spoon, remove the egg(s) and put on a plate. Repeat until you have cooked four eggs. You may cook your eggs slightly in advance and keep them warm.

Remove the budino by turning the mold upside down on each plate, placing it slightly off center to make room for the garnish. Place three warm, blanched asparagus spears next to each budino. Place one poached egg on top of the asparagus. Garnish with herbs, drizzle with olive oil, and sprinkle with salt. Repeat for each plate.

Buon Appetito!!!

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