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Tall pot with basket — steam asparagus upright, blanch pasta
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
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Tall pot with basket — steam asparagus upright, blanch pasta
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
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Put Large eggs in a small saucepan filled with cool water, bring water to a boil and simmer for 12 min. Pour off boiling water and run cool water over Large eggs till easy to handle. Peel, roughly chop and place in a medium-size mixing bowl. Set aside. Bring 2 c. of water to a boil in a large pot or possibly frying pan. Rinse asparagus and with a vegetable peeler or possibly paring knife, scrape the stems and snap off the woody ends. Toss asparagus into boiling water, cover, and when the water returns to a boil, remove lid and cook till barely al dente, 5 to 8 min. With a fork stir the oil, grated cheese and a generous healthy pinch of salt and freshly grnd black pepper into the minced Large eggs, crushing to create a coarse paste. With a ladle, add in 1 to 2 tsp. of the asparagus boiling water, thinning the paste. Drain asparagus through a colander, rinse with cool water and transfer to serving platter. Garnish with the minced egg mix and additional 1/4 c. cheese if you like. This recipe yields 4 servings. NOTES : David Downie is the author of "Enchanted Liguria" (Rizzoli International) and "Cooking the Roman Way" (HarperCollins)