INGREDIENTS (4 servings)
700g asparagus / 1 lettuce / 3 eggs / 3 spring onions / pecorino cheese / extravirgin olive oil / salt and pepper
Discard the hard ends of the asparagus and boil them for 10 minutes in salted water. Slice the spring onions, brown it in a pan with drops of oil, add the sliced lettuce and let it cook for 2 minutes mixing it. When it starts to shrink, turn the fire off, add the asparagus to the lettuce pan, break the eggs in the same pan and cover with grated pecorino. Cook with lid for 2 more minutes, sprinkle with pepper and serve.