This delicious asparagus with fried egg combination is actually a special recipe. A recipe originating in the sunny Milan. Asparagus alla Milanese, the official name of the recipe, is a dish that is regularly served across North of Italy. It consists of a few delicious key ingredients, as many great recipes do â€“ asparagus with eggs and parmesan cheese. In fact, you could also call it the poached asparagus recipe or asparagus with fried egg. These descriptions describe the recipe precisely â€“ asparagus is lightly poached, the egg is fried until crispy edges are present keeping the yolk runny carefully seasoning with a little salt. Then simply combining it all and adding some grated cheese on top produces the most wonderful of flavours to be admired today, tomorrow and many times over again.
This is a very good recipe if you are seeking for something light, healthy and vegetarian. Did I mention that it is a wonderful way to surprise your loved one? No doubt. I made this for my mum who absolutely loved it. I now make this recipe every now and then for our visiting guests.
Asparagus Milanese can be served as a good snack, breakfast, lunch or dinner. If you can, try to use organic asparagus and free range chicken eggs the way that nature has intended.
Quick, simple, healthy and delicious.
1/2 pound (225g) asparagus, woody ends trimmed
1 large egg
1 1/2 tbsps (22g) unsalted butter
Extra virgin olive oil, for drizzling
Parmigiano Reggiano cheese, for grating
Freshly ground black pepper
In a large pot of salted boiling water, cook asparagus until just tender, about 2 minutes. Drain.
Meanwhile, in a small nonstick or cast iron skillet, melt butter over medium-high heat until foaming. Add egg, season with salt, and cook until whites are just set and the edges are crispy but the yolk is still runny, about 2 minutes.
Arrange asparagus on a plate in a single, even layer. Drizzle with olive oil and season with salt and pepper. Grate some cheese on top. Slide fried egg on top of asparagus. Drizzle with more oil, grate more cheese on top, and finish with some more freshly ground black pepper.