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Blanched asparagus with runny egg
Ingredients
- 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
Directions
- Blanch the asparagus in the salt water until cooked with a slight crunch. Reserve.
- 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.
- Place the warm asparagus on 4 plates in equal portions. With a spatula, place the eggs on the asparagus.
- Pour a drizzle of butter over the dishes and garnish with parmesan shavings. Season with salt and pepper.
- Serve hot and accompany croutons
