• Cooking Time:
  • Servings: 6
  • Preparation Time:



  • 6 eggs at room temperature
  • 12 asparagus
  • 150 g robiola cheese (use cream cheese or ricotta or mix of both if you can’t get any)
  • pink pepper grains
  • salt


  • Put the eggs into a pot with cold water and cook for 9 minutes from the moment the water starts boiling.
  • Cool them in cold water, peel and cut in half lengthwise. Remove the egg yolks and set the whites aside.
  • Wash and clean the asparagus. Cut off and discard the lower white part, cut off the soft tips as well.
  • Boil the tips for 3 minutes, take them out with a slotted spoon and set aside. Then boil the rest of the asparagus for 5 minutes, take them out with a slotted spoon and put shortly in a bowl with cold water so they stop cooking and keep the nice green colour.
  • Chop them and put in a blender cup with the cheese, egg yolks and salt.
  • Mix well, transfer the mixture into a pastry bag and fill the egg white shells.
  • Decorate with the asparagus tips (if they’re very thick, cut them in half lengthwise) and the pink pepper grains and serve on a plate with some curly lettuce.

Categories: Appetizer  Brunch  Creamy  Dairy  Easter  Eggs  Stove  Vegetable 

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