A spring recipe for asparagus with parmesan cheese and eggs – great as a starter or as a main dish.
- 30 asparagus stalks
- 6 large eggs*
- 1 oz Parmigiano-Reggiano, finely grated
- 7 tbsp unsalted butter
- Sea Salt and freshly ground black pepper
* 6 large eggs (1 per person if serving as a starter) or 12 large eggs (2 per person if serivng as a main dish).
- Fill a large lidded pot with about 1 inch of water and bring to boil over a medium to high heat.
- Add the asparagus and steam for 8 to 10 minutes, or until the asparagus stalks cook through but remain al dente.
- Remove the asparagus from the heat, set aside and allow to drain thoroughly.
- Melt 3 tablespoons of butter in a frying pan and fry the eggs in batches. Repeat until all of the eggs have been fried.
- Melt the remaining butter in the empty frying pan, on very low heat.
- Plate 5 asparagus stalks per person.
- Cover the plated asparagus generously with grated Parmigiano-Reggiano.
- Pour some of the melted butter over the Parmigiano-Reggiano and asparagus to melt the cheese.
- Place the cooked eggs on top of the asparagus.
- Season with sea salt and black pepper.
British Asparagus is a seasonal crop that should be enjoyed for the 8 weeks or so when it is in season - from the end of April until the middle of June.
And to bear the “Parmigiano Reggiano PDO,” designation, the cheese has to be made using artisan and natural methods, and it has to be produced in specific areas in Italy (which includes the provinces of Parma, Reggio Emilia, Modena, Mantua to the right of the Po river, and Bologna to the left of the Reno River).