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Asparagus Milanese Recipe
Asparagus Milanese is a recipe from northern Italy made with boiled asparagus served with fried eggs and topped with grated Parmigiano cheese. A very simple dish but with a unique flavor!Few and simple ingredients that must necessarily be of great quality. Fresh (and not frozen!) asparagus, fresh eggs, medium aged Parmigiano Reggiano cheese.
Ingredients
- 1.5 kg asparagus - ~3 pounds
- 4 eggs
- 20 g unsalted butter - 1 tablespoon
- 4 tablespoons Parmigiano Reggiano
- salt - to taste
- pepper - to taste
Instructions
- Wash and clean the asparagus, remove the hard parts and peel the stems.
- Boil the asparagus in plenty of salted water. Depending on the thickness of the stem and your taste, cook them for 15 to 20 minutes. Use a tall, narrow pot so that the asparagus stands upright while cooking with their tips out of the water. This way the stalks cook in water, while the more tender and fragile asparagus tips steam.
- In the meantime, melt some butter in a pan and pour in the eggs, making sure that the yolk remains intact. Turn off the heat when the egg white has set and the yolk is still soft.
- It's better to cook the eggs one at a time, maximum two, in a large saucepan so that they do not stick together during cooking.
- Drain the asparagus and arrange them on a serving dish. Cover them with grated Grana Padano or Parmigiano and lay the eggs on top. Add salt and pepper to taste.
- Finish with a drizzle of melted butter (whatever is left over from cooking the eggs) and some more grated cheese. The asparagus, eggs and butter will need to be very hot to slightly melt the cheese.
- Serve the asparagus Milanese style hot with slices of Italian crusty bread.
Nutrition
Serving: 100gCalories: 387kcalCarbohydrates: 30gProtein: 31gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 356mgSodium: 301mgPotassium: 1648mgFiber: 16gSugar: 15gVitamin A: 6473IUVitamin C: 42mgCalcium: 350mgIron: 18mg
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