Eat Your Veggies
By Meda Kessler
Photo by Meda Kessler
Asparagus is one of our favorite spring vegetables. This dish, Asparagus Milanese, is a simple way to make it more than just a side.
It’s one of our go-to dishes for spring because it looks fancy but is easy to make. And it’s light, perfect for an at-home brunch or simple dinner. While it only has three main ingredients, it still requires a deft touch. The asparagus needs to be cooked until it’s tender but still has a bit of crunch. The fried egg is best with a crispy edge and a runny yolk, which creates a nice “sauce.” And use good Parmesan, because life’s too short for inferior cheese. Want to jazz it up? Top it with bits of crispy bacon or fried panko crumbs along with the cheese. Pair it with a white Rioja or a glass of champagne.
- Kosher salt, to taste
- 6 to 8 stalks (depending on size) of trimmed asparagus
- 1 large egg
- Extra-virgin olive oil
- 2 tablespoons unsalted butter
- Parmigiano-Reggiano cheese
- Freshly ground black pepper
Bring pot of water to boil; add salt. Add asparagus and cook until just tender. Drain and arrange on plate in a single layer and drizzle with a bit of olive oil.
In a skillet (cast iron is best), melt butter over medium-high heat until slightly foamy.
Gently crack egg into a bowl and then carefully slide egg into the skillet and cook until edges are slightly crispy (carefully tip the skillet and baste the egg white with the hot butter). The yolk should remain soft and runny. Remove from heat.
Top asparagus with fried egg and drizzle with a little more oil. Top with grated Parmesan and black pepper.