Spring Asparagus Milanese
This recipe combines the vibrant freshness of asparagus with the rich creaminess of fried eggs and a sprinkle of flavorful Parmigiano-Reggiano cheese to create a delightful dish that is both satisfying and elegant. Enjoy this delicious meal for breakfast, brunch, or a light supper!
— Constant Cookbook
Ingredients
- 1 lb. medium asparagus spears, tough ends removed
- 2 Tbs. unsalted butter
- 4 extra-large eggs
- Sea salt and freshly ground pepper, to taste
- 1/2 cup grated Parmigiano-Reggiano cheese
Instructions
- Bring a large pot three-fourths full of water to a boil. Add the asparagus and cook until crisp-tender, about 4 minutes. Drain and divide the spears evenly among warmed plates.
- In a large fry pan over medium heat, melt the butter. Break each egg into the pan, taking care not to puncture the yolk or let the egg whites overlap. Cook for 2 minutes, then season with salt and pepper. Sprinkle 2 Tbs. water into the pan, cover and cook until the whites are solid but the yolks are still runny, about 2 minutes more.
- Using a spatula, carefully drape 1 fried egg over each serving of asparagus. Sprinkle each serving liberally with the cheese and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Essentials of Italian</i> by Michele Scicolone (Oxmoor House, 2007).
Yield
Serves 4.
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