Serves 4
1 tipAsparagus Milanese
Method
- 1Bring a wide shallow pan of salted water to a boil—the water should be salty enough that you can taste it.
- 2Blanch the asparagus for about 1 minute until al dente. Immediately transfer to a bowl of iced water to stop the cooking. Drain and dry thoroughly on paper towel.
- 3Wipe out the pan and return it to medium-high heat. Melt half the butter, then add the asparagus and sauté gently for about 1 minute. Season with sea salt and pepper and grate over about 1 tablespoon of Parmigiano-Reggiano. Swirl or toss to coat. Divide the asparagus evenly between 4 serving plates.
- 4Wipe out the pan again and melt the remaining butter over medium heat. Once sizzling, reduce the heat to low and gently crack in the eggs, taking care not to break the yolks. Cook until the whites are just set and the edges are lightly golden.
- 5Carefully lift each egg onto a bed of asparagus using a spatula. Drizzle any remaining butter from the pan over the top, and squeeze of fresh lemon juice. Finish with more grated Grana Padano and a crack of black pepper. Serve immediately.
...And that's it, enjoy!
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Ingredients
Ingredients
20 large green asparagus spears, tough ends trimmed
40 g butter
sea salt, to taste
freshly ground black pepper, to taste
Grana Padano, for grating
1 lemon, juice only, to serve
4 eggs
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This recipe works wonderfully with steamed eggs. Search for Shannon's recipe for Steamed and Gratinated Eggs on the platform, to learn how to get the perfect results every time!
This recipe works wonderfully with steamed eggs. Search for Shannon's recipe for Steamed and Gratinated Eggs on the platform, to learn how to get the perfect results every time!
