FRIED EGGS AND ASPARAGUS WITH PARMESAN
12 min 2 Main Ingredient: EGGS*ASPARAGUS*PARMESAN Cuisine: AmericanPreparing: 10 minCooking: 2 min
1 1/2 lb medium asparagus, trimmed and, if desired, peeled
2 1/2 tablespoons unsalted butter
2/3 cup freshly grated Parmigiano-Reggiano (2 oz)
4 large eggs
Nutrition Factsper serving of Makes 2 (main course) servings
Step 1Set oven rack in upper third of oven, then preheat oven to 425°F (218°C)
Step 2Cook asparagus in a large deep skillet of boiling salted water until crisp-tender, about 4 minutes.
Step 3Transfer with tongs to paper towels to drain.
Step 4Generously butter gratin dishes using 1/2 tablespoon butter total, then divide asparagus between them.
Step 5Season with salt and pepper, then sprinkle with half of the cheese.
Step 6Heat remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then fry eggs, seasoning with salt and pepper, until whites are barely set, about 2 minutes.
Step 7Carefully transfer 2 eggs to each gratin dish with a slotted spatula, placing on top of asparagus.
Step 8Sprinkle eggs with remaining cheese and drizzle with any butter remaining in skillet.
Step 9Bake in the upper third of oven until cheese is melted and eggs are cooked as desired, 4 to 5 minutes for runny yolks.