Asparagus Spears With Egg Recipe

Ingredients for Asparagus Spears With Egg

• Green Asparagus
• 2 tablespoons butter
• 2 large eggs
• 1/4 cup shredded Gruyère cheese (or your favorite cheese)

How to Make Asparagus Spears With Egg

1. Snap off the tough bottom ends of 1 pound of asparagus spears, leaving approximately 2 3/4 inches of each spear.
2. Reserve the asparagus stalks for another recipe (soup, stock, etc.).
3. Bring a large pot of salted water to a boil. Add the asparagus spears and blanch for 3-4 minutes, until bright green and tender-crisp.
4. Immediately drain the asparagus and return it to the pot.
5. Add 2 tablespoons of butter to the pot and gently toss to coat the asparagus.
6. In a separate saucepan, bring a fresh pot of water to a gentle boil. Carefully add 2 large eggs.
7. Boil for exactly 5 minutes for perfectly runny yolks. Immediately transfer the eggs to an ice bath to stop cooking.
8. Once cool enough to handle, gently peel the eggs.
9. Divide the asparagus spears evenly among two plates.
10. Sprinkle with 1/4 cup of shredded Gruyère cheese (or your favorite cheese).
11. Place one egg in the center of each plate.
12. Serve immediately.
13. To enjoy, break the eggs gently with a fork, allowing the runny yolks to coat the asparagus.
14. Season generously with freshly ground black pepper to taste. Optional: Add 2 slices of cooked and crumbled bacon per serving.