- 28 stalks of asparagus, medium size
- 4 tablespoons unsalted butter plus 4 tablespoons
- 4 large eggs
- 1/2 cup freshly grated Parmigiano
In a 10 inch to 12 inch saute pan, heat 4 tablespoons butter until very dark brown. Add asparagus and toss until warm. Remove asparagus and divide among 4 plates. Towel off saute pan and add remaining butter. Cook until foam subsides. Crack eggs in and cook sunnyside up, about 2 minutes. Place one egg over each plate, sprinkle with cheese and serve.