Italian Poached Eggs with Asparagus | Uova in Camicia con un Letto di Asparagi This is one of the few Italian dishes where the sauce is never made at all. It arrives on the plate inside the egg. A bed of asparagus is cooked until it still has bite, dried carefully, dressed with almost nothing, and a poached egg is laid on top. The yolk is broken at the table and runs down through the spears, and that is the whole dressing: no butter, no hollandaise, no cream. Everything else

Salmone Saltato in Padella con Asparagi (Pan Seared Salmon with Asparagus) This is a one pan spring supper, and everything about it depends on the fact that salmon and asparagus do not cook in the same amount of time. Asparagus wants more heat and more minutes, so it goes in first and the fish joins it at the end. Get that order wrong and you have either raw stalks or dry fish. Get it right and the two come out together, glossed with a small sauce made from the wine, the lemo

Frittata con Asparagi (Italian Asparagus Frittata) Frittata con asparagi is a pan frittata, cooked entirely on the stove and turned over once. There is no oven and no broiler. The eggs set from the bottom upward over a low flame, the edge lifts away from the metal, and at the right moment the whole disc is flipped and given a few minutes on its second face. What comes out is a round golden cake of egg about one inch thick, cut into wedges like a tart. The asparagus decides wh