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).
With a spatula, remove the eggs to the plates you will serve them on and place on top of the asparagus (be careful not to break the yolks).
Sprinkle with grated Parmigiano-Reggiano cheese.
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).
With a spatula, remove the eggs to the plates you will serve them on and place on top of the asparagus (be careful not to break the yolks).
Sprinkle with grated Parmigiano-Reggiano cheese.
The eggs should be hot enough to slightly melt the grated parmesan cheese
Season with freshly ground pepper. Serve immediately.
Makes 4 servings.