WEEKDAYS 1e|12c|p

Asparagus Milanese

Mario Batali
Servings: 4
30 to 60 min

Asparagus with Egg

  • Ingredients
  • step-by-step directions
Asparagus Milanese
  • 2 bunches asparagus (woody ends trimmed)
  • 4 tablespoons extra-virgin olive oil (divided)
  • 2 tablespoons extra-virgin olive oil (divided)
  • 5 large eggs
  • Parmigiano-Reggiano (shaved, to serve)
  • Juice of 2 lemons
  • Zest of 1 lemon
  • Salt and freshly cracked black pepper to taste
  • Preheat a grill pan to medium-high heat.
  • Toss the asparagus in 3 tablespoons olive oil, and season with salt and pepper. Grill for about 3 minutes per side, the asparagus should be bright green and charred in spots.
  • In a nonstick skillet over medium heat, add the butter and gently fry the eggs until just set, about 2 to 4 minutes.
  • Divide the asparagus among the plates, and top each with an egg. Shave Parmigiano-Reggiano on each serving. Grate the zest over the plates and squeeze lemon juice over each serving. Season with salt and coarsely ground black pepper.
rate this recipe

Latest Recipes