Uova Fritte con Asparagi

Name: Uova Fritte con Asparagi (Asparagus with Parmesan and Fried Eggs)
Yield: Serves 2
Cuisine: Italian
Ingredients: 8 milliliters (1½ teaspoons) red wine vinegar; 4 large eggs; 60 grams (¼ cup) unsalted butter; 20 grams (¼ cup) grated Parmigiano-Reggiano or Grana Padano; Coarse salt and freshly ground black pepper; 350 grams (¾ pound, or about 12 stalks) medium asparagus, tough ends snapped, and stalks peeled if woody

Asparagus with Parmesan and Fried Eggs

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

About

This delicate primo piatto combines sautéed asparagus and fried eggs. The dish is browned under the broiler with a dusting of grated Parmigiano-Reggiano or Grana Padano.

(See for step-by-step instructions for Peeling Asparagus.)

Ingredients

350 grams (¾ pound, or about 12 stalks) medium asparagus, tough ends snapped, and stalks peeled if woody

Method

Tie the asparagus into a bundle with kitchen twine.

Bring a pot of salted water to a boil, add the vinegar and asparagus and simmer (sbianchire) until the flesh of the asparagus gives when the stems are pressed between thumb and forefinger, 3 to 4 minutes.

Refresh the asparagus in ice water. Remove and discard the kitchen twine. Pat the asparagus dry.