Ingredients for Asparagus Milanese
- 1 lb asparagus
- 1/4 cup grated Parmigiano Reggiano Cheese
- 2 tablespoons butter
- 4 large eggs
- Salt & Freshly Ground Black Pepper
- enough water to boil
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How to Make Asparagus Milanese
- Snap off the tough ends of the asparagus.
- Bring a pot of salted water to a boil. Add asparagus and cook for 4-5 minutes for thicker stalks, or 3-4 minutes for thinner stalks, until crisp-tender.
- Using a slotted spoon, remove the asparagus from the boiling water and immediately transfer to several layers of paper towels to drain. (Asparagus will continue to cook from its residual heat.)
- Divide the cooked asparagus evenly among four serving plates.
- Sprinkle each serving generously with grated Parmigiano-Reggiano cheese.
- In a medium-sized frying pan, melt the butter over medium heat. The butter is ready when a drop of water sizzles in the pan.
- Gently crack the eggs into the pan, one at a time.
- Reduce heat to low and cook for 2-3 minutes, or until the whites are set but the yolks remain runny. Don't overcook!
- Carefully lift the eggs from the pan using a spatula and place one egg atop the asparagus on each plate.
- If the butter hasn't browned, increase the heat slightly and cook until it turns a light golden brown (be careful not to burn it).
- Drizzle the browned butter evenly over the eggs and asparagus.
- Season generously with salt and freshly ground black pepper.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
13g
Fat
45g
Carbs
3g
