Asparagus Baked with Eggs and Parmesan
List of Ingredients
It is served not too hot and the butter, runny egg yolks and melted cheese make a deliciously simple sauce. Follow (or precede) the asparagus with a light soup, like Spring Pea Soup or Tomato-Mushroom Soup.
1 1/2 lbs. asparagus
kosher salt
freshly ground black pepper
3 Tbsp. butter, melted
4 eggs
1/2 cup grated Parmigiano-Romano
cheese
Recipe
1
Bend the asparagus until they break. Discard the tough lower part. If you like, peel the bottom 1 or 2 inches of the stalks.
2
Pour 1 inch of water into a large skillet with a tight-fitting lid. Add 2 tablespoons of salt. Heat over high heat to boiling. Add the asparagus. (If the asparagus is more than 3
layers deep, cook them in 2 batches.) Cover
the skillet and cook the asparagus until tender, about 4 to 5 minutes. Drain.
3
Heat the oven to 400 degrees. Lightly butter an 11 inch oval casserole or ovenproof dish. Arrange half the asparagus with tips touching one end of the dish, the half
touching the opposite end.
4
Lightly butter a large skillet (a nonstick skillet is ideal). Heat over medium heat. When the butter is sizzling, break the eggs into the skillet. Cook just until the undersides of the whites are set, about 2 minutes. Transfer the eggs to the casserole leaving the tips of the asparagus exposed.
5
Drizzle the remaining butter over the eggs and sprinkle them with salt and pepper. Sprinkle the cheese over all and bake just until the whites are fully set and the cheese melted, about 5 minutes. Spoon the eggs onto serving plates and place the asparagus next to them. Serve at once.
Makes 4 servings
Christopher Styler, "Primi Piatti"
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