A refined Italian brunch dish of poached eggs, silky Parmigiano cream, asparagus and crisp Prosciutto di Parma.

Story of the Dish Uova alla Bismarck is one of those old European preparations that entered the Italian restaurant repertoire and then became unmistakably Italian through ingredient choice and technique. The basic idea is simple: eggs cooked so the whites set while the yolks remain soft, served with a refined savory garnish. In northern Italy the dish often appears with asparagus, Parmigiano Reggiano, butter, and occasionally truffle. This version keeps the structure clean an

Asparagus & Pecorino Romano Omelette Omelette agli Asparagi e Pecorino Romano - Asparagus & Pecorino Romano Omelette Story of the Dish Omelette agli Asparagi e Pecorino Romano Omelette agli Asparagi e Pecorino Romano (Asparagus & Pecorino Romano Omelette) This omelette combines the delicate sweetness of fresh asparagus with the sharp, savory character of Pecorino Romano. The asparagus are cooked separately so they retain their bright flavor and a slight bite, while the eggs r