Blanched asparagus with runny egg

By Stefano Faita
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  • 1 lb (450 g) asparagus (peeled, blanched stems)
  • 5 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 4 eggs
  • 12 shavings of parmigiano reggiano cheese
  • Salt and pepper to taste


  1. Blanch the asparagus in the salt water until cooked with a slight crunch. Reserve.
  2. Heat the oil and butter in a non-stick skillet. Break the eggs in skillet and cook sunny side up…the yolk should be still a little runny.
  3. Place the warm asparagus on 4 plates in equal portions. With a spatula, place the eggs on the asparagus.
  4. Pour a drizzle of butter over the dishes and garnish with parmesan shavings. Season with salt and pepper.
  5. Serve hot and accompany croutons

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