Ten years ago I went to a cooking class with a chef I know. Once, after the class was finished, I stayed and helped him clean up the dirty dishes. As a thank you, he made me Asparagus Milanese. Back then I didn't know that this dish had a name, or that it exsisted outside the chef's head. I made it for years and years until I saw a recipe for it last year and realized that this dish was quite common.
Common or not, I LOVE the simplisity of this dish. I also love asparagus more than the average woman, and asparagus soon jumping into season, this dish will be on top of my list smileys/smile.gif
Asparagus with Fried Eggs - Asparagus Milanese
2 pounds asparagus, cut into 5- to 6-inch lengths (use the thicker stem ones if possible)
Freshly grated Parmigiano-Reggiano cheese
2 tablespoons butter
4 eggs
Coarse salt and freshly ground black pepper to taste
Snap off the tough ends of the asparagus; cook in boiling salted water until just crisp-tender, approximately 2 to 3 minutes (or until "al dente").
Remove from heat and remove asparagus with a slotted spoon; drain in a large colander. Remember that the asparagus will continue to cook from their own heat as they stand and cool, so if you like very firm asparagus, time them accordingly.
In a medium-size frying pan over medium heat, heat the butter. Break and slip eggs into the pan; reduce heat to low and cook approximately 2 to 3 minutes or until whites are set but yolks are still runny.
Divide cooked asparagus among 4 individual serving plates. Sprinkle with salt (I use Maldon sea salt for this dish).
With a spatula, remove the eggs and place on top of the asparagus (be careful not to break the yolks).
Sprinkle eggs with grated parmesan.
The eggs should be hot enough to slightly melt the grated parmesan cheese
Season with freshly ground pepper.
Serve immediately.
Makes 4 servings.
Common or not, I LOVE the simplisity of this dish. I also love asparagus more than the average woman, and asparagus soon jumping into season, this dish will be on top of my list smileys/smile.gif
Asparagus with Fried Eggs - Asparagus Milanese
2 pounds asparagus, cut into 5- to 6-inch lengths (use the thicker stem ones if possible)
Freshly grated Parmigiano-Reggiano cheese
2 tablespoons butter
4 eggs
Coarse salt and freshly ground black pepper to taste
Snap off the tough ends of the asparagus; cook in boiling salted water until just crisp-tender, approximately 2 to 3 minutes (or until "al dente").
Remove from heat and remove asparagus with a slotted spoon; drain in a large colander. Remember that the asparagus will continue to cook from their own heat as they stand and cool, so if you like very firm asparagus, time them accordingly.
In a medium-size frying pan over medium heat, heat the butter. Break and slip eggs into the pan; reduce heat to low and cook approximately 2 to 3 minutes or until whites are set but yolks are still runny.
Divide cooked asparagus among 4 individual serving plates. Sprinkle with salt (I use Maldon sea salt for this dish).
With a spatula, remove the eggs and place on top of the asparagus (be careful not to break the yolks).
Sprinkle eggs with grated parmesan.
The eggs should be hot enough to slightly melt the grated parmesan cheese
Season with freshly ground pepper.
Serve immediately.
Makes 4 servings.