Asparagus Milanese Recipe

Ingredients for Asparagus Milanese

• 1 pound asparagus
• Parmigiano Reggiano Cheese
• 4 tablespoons (1/2 stick) unsalted butter
• 4 large eggs
• Salt & Freshly Ground Black Pepper

How to Make Asparagus Milanese

1. Snap off the tough ends of the asparagus.
2. 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.
3. 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.)
4. Divide the cooked asparagus evenly among four serving plates.
5. Sprinkle each serving generously with grated Parmigiano-Reggiano cheese.
6. 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.
7. Gently crack the eggs into the pan, one at a time.
8. Reduce heat to low and cook for 2-3 minutes, or until the whites are set but the yolks remain runny. Don't overcook!
9. Carefully lift the eggs from the pan using a spatula and place one egg atop the asparagus on each plate.
10. 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).
11. Drizzle the browned butter evenly over the eggs and asparagus.
12. Season generously with salt and freshly ground black pepper.
13. Serve immediately and enjoy!