This recipe typifies what Italian cuisine is all about and spring is the best time to enjoy it when fresh baby asparagus spears are in season. The following recipe is probably the simplest way to prepare and enjoy asparagus, but the combination of just a few ingredients in this dish is very tasty. We often enjoy this dish as a light lunch entree after a bowl of soup, or as a breakfast dish on a lazy Sunday morning. Serve this dish with some toasted bread to sop up the tasty yolk and juices. You can either fry the eggs in some butter, or use olive oil as my husband prefers. I like to poach my eggs, but just make sure that the yolks are still runny as they bathe the asparagus in eggy goodness.
Deborah Mele Revised
- 1 Pound Asparagus
- 4 Large Eggs
- 6 Tablespoons Unsalted Butter
- 1/2 Cup Freshly Grated Parmesan Cheese
- Salt & Cracked Black Pepper
- Boil the asparagus in gently boiling water until cooked, but still al dente.
- This should take about 5 to 6 minutes, depending on the thickness of the asparagus.
- Divide the asparagus onto four plates.
- Either melt 2 tablespoons of the butter in a frying pan and fry the eggs until the whites are set but the yolks remain soft, or poach in lightly salted water.
- Place one egg on top of each bunch of asparagus.
- Melt the remaining butter in a small pan and then drizzle it over the asparagus.
- Sprinkle with a little salt, and some coarsley cracked black pepper.
- Next sprinkle equally over each plate the fresh parmesan cheese.
Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 303Total Fat: 26gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 243mgSodium: 460mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 13g