2 1/4 lb (1 kg) asparagus
3 1/2 oz (100 g) butter
8 eggs
4 oz (120 g) grated Parmesan cheese
salt and pepper
3 1/2 oz (100 g) butter
8 eggs
4 oz (120 g) grated Parmesan cheese
salt and pepper
method
1. This Milanese recipe makes an excellent lunch or supper dish. Prepare the asparagus as for the preceding recipe but boil or steam for only 10 - 12 minutes, until they are just tender and still a little crisp.
2. Keep hot while you cook the eggs. Place scant 1 tbsp of the butter in each of 2 non-stick frying pans and as soon as the butter has melted, before it starts to foam, break 4 eggs into each of the pans and fry gently over a low heat.
3. Sprinkle over a little salt if wished. Heat the remaining butter in a small saucepan and as soon as it has stopped foaming, turn off the heat.
4. Transfer the asparagus bundles to hot plates, leaving room for the eggs, remove the string and sprinkle each serving with plenty of Parmesan cheese.
5. Drizzle the melted butter over the tips and place 2 fried eggs beside each mound of asparagus. Serve at once.
2. Keep hot while you cook the eggs. Place scant 1 tbsp of the butter in each of 2 non-stick frying pans and as soon as the butter has melted, before it starts to foam, break 4 eggs into each of the pans and fry gently over a low heat.
3. Sprinkle over a little salt if wished. Heat the remaining butter in a small saucepan and as soon as it has stopped foaming, turn off the heat.
4. Transfer the asparagus bundles to hot plates, leaving room for the eggs, remove the string and sprinkle each serving with plenty of Parmesan cheese.
5. Drizzle the melted butter over the tips and place 2 fried eggs beside each mound of asparagus. Serve at once.
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