Fried Eggs and Asparagus with Parmesan Recipe
June 15, 2009 in Recipes by danky
Active time: 20 min Start to finish: 25 min
Makes 2 (main course) servings.
INGREDIENTS
- 1 1/2lb medium asparagus, trimmed and, if desired, peeled
- 2 1/2tablespoons unsalted butter
- 2/3cup freshly grated parmigiano-reggiano (2 oz)
- 4large eggs
DIRECTIONS Set oven rack in upper third of oven, then preheat oven to 425°F.
Cook asparagus in a large deep skillet of boiling salted water until crisp-tender, about 4 minutes. Transfer with tongs to paper towels to drain.
Generously butter gratin dishes using 1/2 tablespoon butter total, then divide asparagus between them. Season with salt and pepper, then sprinkle with half of cheese.
Heat remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then fry eggs, seasoningwith salt and pepper, until whites are barely set, about 2 minutes.
Carefully transfer 2 eggs to each gratin dish with a slotted spatula, placing on top of asparagus. Sprinkle eggs with remaining cheese and drizzle with any butter remainingin skillet.
Bake in upper third of oven until cheese is melted and eggs arecooked as desired, 4 to 5 minutesfor runny yolks.
Cooks’ note:
• If eggs are served with runny yolks,they will not be fully cooked, whichmay be of concern if there is a problem with salmonella in your area.