Bring a large pot of salt water to boil. There are tall, narrow pots specially designed for boiling asparagus. Alternatively, choose a pot wide enough to accommodate the asparagus lengthways. While the water begins to boil, wash and peel the asparagus, carefully peeling up to about three quarters of the stem with a potato peeler.

Boil the asparagus for 9-10 minutes, then gently drain and let cool. Boil the eggs for 4′, peel and cut them in half, placing them next to the asparagus. Drizzle with extra virgin olive oil, salt and ground pepper and serve.

*extra tip: boil the eggs for an additional 2 minutes, then roughly chop them with a knife and sprinkle them over the asparagus. You can also set aside a few fresh raw tips; mince them and arrange them together with the eggs for a pleasant crunchy effect.

Green asparagus
Fresh eggs
Olive oil
Salt and pepper to desire