This is a lovely dish to make when the aspargus are in season. The delicate flavour of fresh asparagus goes very well with eggs and pasta. Serves 4-5 400 gr asparagus (in season) 5 tbs extra virgin olive oil Ancino Oro 2 garlic heads crushed 3 hardboiled eggs 3tbs Parmigiano Reggiano First clean the asparagus by removing the hard part at the bottom. Then put the asparagus in a large pan of well salted cold water and bring to boil and cook until tender (10-15 min). Alternative