2 1/4 lb (1 kg) asparagus
6 tbsp (90 g) 3 oz unsalted butter
6 large eggs
6 tbsp freshly grated
parmesan cheese
salt and pepper
6 tbsp (90 g) 3 oz unsalted butter
6 large eggs
6 tbsp freshly grated
parmesan cheese
salt and pepper
method
1. Bring a large saucepan of water to the boil.
2. Peel the asparagus stems with a potato peeler and tie them in a bundle with kitchen string.
3. Stand the bundle in the water to just barely cover the green tops and cook for about 10 minutes, or until the tops begin to bend.
4. Remove from the pan, untie them, arrange on a platter and keep them warm.
5. Melt the butter in a non-stick pan and fry the eggs sunny-side up.
6. Arrange them on top of the asparagus. Sprinkle with salt and pepper and the Parmesan cheese and pour on top the butter in which the eggs were fried.
7. Serve immediately.
2. Peel the asparagus stems with a potato peeler and tie them in a bundle with kitchen string.
3. Stand the bundle in the water to just barely cover the green tops and cook for about 10 minutes, or until the tops begin to bend.
4. Remove from the pan, untie them, arrange on a platter and keep them warm.
5. Melt the butter in a non-stick pan and fry the eggs sunny-side up.
6. Arrange them on top of the asparagus. Sprinkle with salt and pepper and the Parmesan cheese and pour on top the butter in which the eggs were fried.
7. Serve immediately.
serving amount
serves 6
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