Asparagus Milanese
I love asparagus and eggs. I have been married for nearly 20 years and it was soon after meeting my husband that he introduced me to scrambled eggs with asparagus. It is something we eat whenever asparagus is in season.
Now on our Eating Around the World Adventure in Italy, I saw this recipe for fried egg with asparagus, and I just had to try it. This is delicious, and I love a fried egg and adding the asparagus makes for one delicious breakfast, or brunch or lunch or even a light dinner.
You can use oil instead of butter, I prefer butter.
You can poach the egg instead of frying, I prefer fried.
The truffle is an optional, it is nice without it.
This is simple, this is delicious, this needs to be tried.
Now on our Eating Around the World Adventure in Italy, I saw this recipe for fried egg with asparagus, and I just had to try it. This is delicious, and I love a fried egg and adding the asparagus makes for one delicious breakfast, or brunch or lunch or even a light dinner.
You can use oil instead of butter, I prefer butter.
You can poach the egg instead of frying, I prefer fried.
The truffle is an optional, it is nice without it.
This is simple, this is delicious, this needs to be tried.
Recipe
Recipe adapted from Tobie Puttock's cookbook 'Cook Like An Italian'
Serves 2
10 asparagus spears, white or green, tough ends removed
2 eggs, chicken or duck
20g butter
sea salt and freshly cracked pepper
parmigiano reggiano, for grating
fresh truffle shavings (optional)
Serves 2
10 asparagus spears, white or green, tough ends removed
2 eggs, chicken or duck
20g butter
sea salt and freshly cracked pepper
parmigiano reggiano, for grating
fresh truffle shavings (optional)
Bring a wide frying pan of water, large enough to hold all of the asparagus, to the boil and add a good pinch of salt.
Plunge the asparagus into the boiling water for approximately 1 minute, or until al dente. Remove immediately. Place on paper towels to dry out.
Plunge the asparagus into the boiling water for approximately 1 minute, or until al dente. Remove immediately. Place on paper towels to dry out.
Wipe out the pan, then melt half the butter over a medium-high heat. When the butter starts to sizzle, add the asparagus and gently saute for about 1 minute. Season with salt and pepper and grate over about 1 tablespoon parmigiano reggiano. Jiggle the pan so the asparagus spears are well coated and then divide them evenly between two plates.
Wipe out the pan, then place it back on a medium heat with the remainder of the butter. When the butter starts to sizzle, reduce the heat to low and crack the eggs one at a time, being careful not to break the yolks. As soon as the whites of the eggs are set, use a spatula to transfer them to top the asparagus.
Drizzle over any remaining butter from the pan and finish with grated parmigiano reggiano, pepper and truffle (if using). Serve immediately.
Enjoy!
