Asparagus Milanese
This recipe offers a delightful combination of tender asparagus, perfectly cooked eggs, and a flavorful crunch from sautéed shallots and breadcrumbs. A simple yet elegant dish that is sure to impress your guests or make a satisfying meal for yourself. Enjoy the vibrant flavors and textures of this quick and easy recipe!
— Constant Cookbook
Ingredients
- 1 lb. asparagus, ends trimmed
- 2 Tbs. unsalted butter
- 4 eggs
- Salt and freshly ground pepper, to taste
- 1 Tbs. minced shallot
- 2 Tbs. panko or fresh bread crumbs
Instructions
- <b>Steam the asparagus</b>
- Fill a fry pan with 1 inch of water and bring to a boil over high heat. Add the asparagus, cover and cook until bright green and crisp-tender, 3 to 4 minutes. Drain and divide the asparagus among 4 plates. Wipe out the pan with paper towels.
- <b>Cook the eggs</b>
- In the same pan over medium heat, melt the butter. Carefully break the eggs into the pan, and season with salt and pepper. Cook until the whites and yolks are set, about 4 minutes. Using a wide spatula, place 1 egg on each serving of asparagus.
- Add the shallot and panko to the pan and saut&#233; until the crumbs are golden, about 2 minutes. Sprinkle over the eggs and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Vegetarian,</i> by Dana Jacobi (Oxmoor House, 2007).
Yield
Serves 4.
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