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Fried Eggs & Asparagus with Parmesan

Source of Recipe

Marsha


List of Ingredients

1-1/2 pounds medium asparagus, trimmed and, if desired, peeled
2-1/2 tablespoons unsalted butter
2/3 cup freshly grated Parmigiano-Reggiano (2 ounces)
4 large eggs




Recipe

• 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 both gratin dishes using 1/2 tablespoon butter total, then divide asparagus between them. Season with salt and black 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, seasoning with salt and black 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 remaining in skillet.


• Bake in upper third of oven until cheese is melted and eggs are cooked as desired, 4 to 5 minutes for runny yolks.