Asparagus with Parmesan & Fried Eggs
Serves : 4
Ingredients:
1kg / 2 lb Fresh Asparagus
Salt to taste
⅓ cup
/ 75g / 3oz Butter
½ cup / 50g / 2oz Freshly-Grated Parmesan Cheese
2 tbsp Olive Oil
4 Eggs
Instructions:
- Preheat
the oven to 375°F / 190°C / Gas Mark 5.
- Trim
the coarse whitish ends from the asparagus
spears.
- Boil
the asparagus
in salted water for about 10 minutes (If you can keep the heads above the
surface of the water, so much the better. Steamed, they have a better
chance of remaining intact.)
- Grease
the bottom of a flat, oven-proof dish with one-third of the butter. It should
be large enough to accommodate the asparagus in
two layers only.
- When
the asparagus
has cooked, arrange it in a dish.
- Sprinkle
the parmesan
over the asparagus
and dot it with the remaining butter then bake
until the cheese
and butter form
a light brown crust - about 10 minutes.
- In
the meantime, fry
the eggs carefully. You must not break the yolks.
- To
serve, divide the asparagus
into four portions on heated plates. Slide a fried egg
over each portion. The crusty, cheesy asparagus is
dipped in the egg yolks and eaten by hand with precious little finesse but
much enjoyment.
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