![\"\"](\"https:\/\/www.villadianella.it\/wp-content\/uploads\/2025\/04\/image-1024x771.png\")
<\/p>\n<\/p>\n
By Chef Alessio Bagnoli<\/span><\/em><\/p>\n A simple yet refined appetizer that celebrates the arrival of spring. Marinate the yolks. Clean and blanch the asparagus. Saut\u00e9 in a pan. 4. Plate the dish. You can finish the dish with a few shavings of Tuscan pecorino cheese or a sprinkle of bottarga for a bolder flavor. A dish that celebrates spring with taste and simplicity. By Chef Alessio Bagnoli A simple yet refined appetizer that celebrates the arrival of spring.Asparagus, a seasonal vegetable with an elegant flavor, meets the creaminess of marinated egg yolk in…<\/p>\n","protected":false},"author":1,"featured_media":8301,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_fp_seo_title":"Seared Asparagus with Marinated Egg Yolk - Dianella","_fp_seo_meta_description":"Seared asparagus with marinated egg yolk: the seasonal recipe from Villa Dianella's chef. A refined spring dish from our Tuscan kitchen in Vinci.","_fp_seo_focus_keyword":"seared asparagus marinated egg yolk recipe","_fp_seo_meta_canonical":"","_fp_seo_meta_robots":"","_fp_seo_geo_claims":"","_fp_seo_geo_expose":"","_fp_seo_geo_no_ai_reuse":"","_yoast_wpseo_title":"Seared Asparagus with Marinated Egg Yolk - Dianella","_yoast_wpseo_metadesc":"Seared asparagus with marinated egg yolk: the seasonal recipe from Villa Dianella's chef. A refined spring dish from our Tuscan kitchen in Vinci.","_yoast_wpseo_focuskw":"seared asparagus marinated egg yolk recipe","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"","_yoast_wpseo_opengraph-description":"","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_yoast_wpseo_primary_category":"21","_yoast_wpseo_primary_product_cat":"","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":""},"categories":[484],"tags":[851,892,891,890,889,888,887,886,885,850,841,813,812,538,517,515],"class_list":["post-8349","post","type-post","status-publish","format-standard","has-post-thumbnail","category-news-en","tag-tuscan-extra-virgin-olive-oil-en","tag-seasonal-ingredients-en","tag-ingredienti-stagionali-en","tag-white-wine-pairing-en","tag-tuscan-appetizers-en","tag-spring-recipes-en","tag-abbinamento-vino-bianco-en","tag-antipasti-toscani-en","tag-ricette-di-primavera-en","tag-olio-extravergine-di-oliva-toscana-en","tag-tuscany-en","tag-tuscan-cuisine-en","tag-cucina-toscana-en","tag-empoli-en","tag-vinci-en-2","tag-villa-dianella-en-2"],"_links":{"self":[{"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/posts\/8349","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/comments?post=8349"}],"version-history":[{"count":0,"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/posts\/8349\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/media\/8301"}],"wp:attachment":[{"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/media?parent=8349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/categories?post=8349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/villadianella.it\/en\/wp-json\/wp\/v2\/tags?post=8349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Asparagus<\/strong>, a seasonal vegetable with an elegant flavor, meets the creaminess of marinated egg yolk<\/strong> in a dish that balances subtle contrasts and textures. A recipe rooted in local tradition and nature \u2014 perfect for those who love well-executed, essential cuisine. <\/span><\/p>\n
\nIngredients (serves 4)<\/span><\/h3>\n
\n
\nPreparation<\/span><\/h3>\n
\n<\/strong>In a bowl, mix the salt and sugar. Spread half of the mixture in a container, make 4 small indentations, and gently place the yolks in them. Cover with the remaining salt and sugar mix. Seal and let marinate in the fridge for 2 hours<\/strong>. The yolks will firm up and develop a creamy texture. <\/span><\/p>\n
\n<\/strong>Wash the asparagus, trim the woody ends, and peel slightly if needed. Blanch them for 2-3 minutes in salted water, then cool them quickly in ice water to preserve their color and stop the cooking process. <\/span><\/p>\n
\n<\/strong>In a hot pan, drizzle some Dianella extra virgin olive oil and lightly saut\u00e9 the asparagus until just golden.<\/span><\/p>\n
\n<\/strong>Arrange the warm asparagus on the plate and gently place a portion of marinated yolk on top of each serving. Drizzle with a bit of raw olive oil and a grind of black pepper. <\/span><\/p>\n
\nChef’s Tip<\/span><\/h3>\n
The marinated yolks can also be prepared in advance: after 2 hours of marination, they can be stored in the fridge for 2-3 days. <\/span><\/p>\n
\n
\nBest paired with a fresh white wine<\/strong> or a classic method sparkling wine <\/strong>from our cellar.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"