Asparagi alla Milanese Recipe - The Oxford Magazine

This Asparagi alla Milanese (Milano-style asparagus) Recipe is a spring recipe for asparagus with parmesan cheese and eggs – great as a starter or as a main dish.

10 Mins 20 Mins Easy Serves 6

Ingredients

30 asparagus stalks
6 large eggs (see recipe notes)
1 oz Parmigiano-Reggiano, finely grated
7 tbsp unsalted butter
Sea Salt and freshly ground black pepper

Method

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.

To serve:

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.

Recipe notes

We love this Asparagi alla Milanese (Milano-style asparagus) Recipe. It is a spring recipe for asparagus – with parmesan cheese and eggs – that is great as a starter or as a main dish.

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. Use 6 large eggs (1 per person if serving as a starter) or 12 large eggs (2 per person if serivng as a main dish).

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).