400/500 g fresh asparagous
3/4 fresh eggs
evo, balsamic vinegar, salt and pepper
Recommended wine: Valdobbiadene Prosecco Superiore DOCG Spumante Extra Dry
Put the eggs in a frying pan, salt them a little and make sure not to overcook them. Wash and clean the asparagous, steam cook and drain. Cut into small pieces and place in a bowl: dress with a little oil and salt. Heat the oven (150 °) and put inside the vol-au-vents arranged on a large plate. When they are warm enough, fill the bottom with the scrambled eggs and the asparagus above. Garnish with only a little drop of balsamic vinegar. Serve warm. Enjoy!