Asparagus with Fried Eggs

Name: Asparagus with Fried Eggs (Asparagi alla Milanese)
Cuisine: Italian
Ingredients: 600 g (1 lb 5 oz) fresh asparagus, peeled; 40 g (1½ oz) butter; 8 large eggs; 30 g (a good 1 oz) Parmesan, freshly grated; salt and pepper to taste; salt and pepper to taste

Asparagi alla Milanese

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘If Italians ate savoury dishes for breakfast as the British do, then this would be perfect. Having lived abroad for two-thirds of my life, wandering through Europe, I have learned to eat a “proper” breakfast, and this is what I choose in spring.’

Ingredients

600 g (1 lb 5 oz) fresh asparagus, peeled
40

Europe
Italy
Breakfast
Gluten-free
Vegetarian
Spring

Method

Boil the asparagus in slightly salted water for 15-20 minutes, or until tender, according to size. Drain well.

Meanwhile, melt the butter in a large pan, and then fry the eggs until the whites have set well.

Place the asparagus on hot plates, and top with 2 eggs per portion. Season to taste, and sprinkle with the Parmesan. Serve immediately.