Ingredients
- Kosher salt, or sea salt
- 20 jumbo asparagus spears, tough ends snapped off
- 6 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1 tablespoon salt, plus salt and freshly ground black pepper
- 4 duck eggs (any other type of egg will do)
- Parmigiano-Reggiano, for grating
- 1 lemon, halved
Directions
Bring 3 quarts of water to a boil and add 1 tablespoon salt. Set up an ice bath nearby. Blanch the asparagus spears in the boiling water for 1 minute and 30 seconds, then remove and immediately refresh in the ice bath. Once cooled, remove the asparagus from the ice bath with tongs and drain slightly. Set aside.
In a 12 to 14-inch saute pan, heat 3 tablespoons of olive oil over high heat. Add the asparagus and toss in the oil over high heat for 1 minute. Season with salt and pepper, then divide evenly among 4 warmed dinner platters.
In a separate pan, add the remaining 3 tablespoons olive oil, and heat over medium-high heat. Crack the eggs into the pan, taking care to keep the yolks intact. Cook the eggs sunny-side up until the whites are firm but the yolk is still runny. Season each egg with salt and pepper, the carefully slide 1 egg onto each serving. Grate the cheese over each plate, season with a squeeze of lemon juice and salt and pepper. Serve immediately.
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By commila_12506542
Seattle, 87
on April 10, 2013
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I wasn't sure what to expect when making this dish, but was pleasantly surprised by how nicely these simple flavors came together. I sprinkled with a little truffle salt rather than lemon. For some recipes, you can get away with substituting pre-grated parmesan for the parmiggiano-reggiano in a pinch, but I wouldn't recommend making this substitution for this recipe...it would have changed the flavors quite a bit. Because this dish is too light for dinner for my husband, I served a little thinly sliced flank steak and a slice of toasted ciabatta on the side, as well as a little salad of mixed greens, which seemed to work pretty well.
By marchelaw-2003
Vicenza
on May 05, 2011
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I had this "exact" recipe as a main dish at an excellent trattoria recently in Vicenza, Italy. It's only made during the spring season. So, I immediately went home and copied it. It's easy and flavorful. It's traditional to serve fresh asparagus with chopped hard boiled eggs in this part of Italy, but I like this even better. Mario has the same recipe - fantastico. If you like eggs sunny side up or over easy AND asparagus, this will make your mouth water. My husband wants more before asparagus season ends. Use fresh asparagus and the best parmigiano-reggiano you can find - grate it yourself. It's worth it. The reviews are right - this is quick and delicious. We'll have this a few more times this year and then it's wait until next spring.
By rustyandjana_11...
Columbia, SC
on November 07, 2009
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I probably have cooked asparagus a hundred ways. This recipe tops my list. The combination of flavors makes fresh asparagus shine.
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