This recipe typifies what Italian delicacies is all about and spring is the perfect time to get pleasure from it when contemporary child asparagus spears are in season. The next recipe might be the best approach to put together and revel in asparagus, however the mixture of just some elements on this dish may be very tasty. We regularly get pleasure from this dish as a lightweight lunch entree after a bowl of soup, or as a breakfast dish on a lazy Sunday morning.
Serve this dish with some toasted bread to sop up the tasty yolk and juices. You’ll be able to both fry the eggs in some butter, or use olive oil as my husband prefers. I wish to poach my eggs, however simply ensure that the yolks are nonetheless runny as they bathe the asparagus in eggy goodness.
Buon Appetito!
Deborah Mele Revised
Elements
- 1 Pound Asparagus
- 4 Giant Eggs
- 6 Tablespoons Unsalted Butter
- 1/2 Cup Freshly Grated Parmesan Cheese
- Salt & Cracked Black Pepper
Directions
- Boil the asparagus in gently boiling water till cooked, however nonetheless al dente.
- This could take about 5 to six minutes, relying on the thickness of the asparagus.
- Divide the asparagus onto 4 plates.
- Both soften 2 tablespoons of the butter in a frying pan and fry the eggs till the whites are set however the yolks stay tender, or poach in frivolously salted water.
- Place one egg on prime of every bunch of asparagus.
- Soften the remaining butter in a small pan after which drizzle it over the asparagus.
- Sprinkle with slightly salt, and a few coarsley cracked black pepper.
- Subsequent sprinkle equally over every plate the contemporary parmesan cheese.
Vitamin Info:
Yield: 4
Serving Dimension: 2 cups
Quantity Per Serving:
Energy: 303Complete Fats: 26gSaturated Fats: 14gTrans Fats: 0gUnsaturated Fats: 10gLdl cholesterol: 243mgSodium: 460mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 13g
