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Mario Batali's Asparagus Milanese

Asparagus Milanese Mario Batali
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Asparagus with Egg
skill level
Easy
time
30-60min
servings
4
cost
$
Contributed by : Mario Batali
Top tender asparagus stalks with a runny fried egg and a generous portion of grated Parmigiano-reggiano.
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things you'll need.
ingredients
  • 2 bunches Asparagus (trimmed)
  • 4 tablespoons Extra Virgin Olive Oil (divided)
  • 5 large Eggs
  • 2 tablespoons Butter
  • Parmigiano-Reggiano for serving
  • Juice of 2 Lemons
  • Zest of 1 Lemon
  • Salt and freshly cracked Black Pepper
kitchenware
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step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients  
    instructions Preheat a grillpan to medium-high heat.
  • step 2
    ingredients 2 bunches Asparagus (trimmed)
    4 tablespoons Extra Virgin Olive Oil (divided)
    Salt and freshly cracked Black Pepper
    instructions Toss the asparagus in 3 tablespoons olive oil, and season with salt and pepper to taste. Grill for about 3 minutes per side, the asparagus should be bright green and charred in spots.
  • step 3
    ingredients 2 tablespoons Butter 
    5 large Eggs
    instructions In a nonstick skillet over medium heat, add the butter and gently fry the eggs until just set, about 2 to 4 minutes.
  • step 4
    ingredients Parmigiano-Reggiano for serving
    Zest of 1 Lemon 
    Juice of 2 Lemons
    instructions Divide the asparagus among the plates, and top each with an egg. Shave Parmigiano-Reggiano on each serving. Grate the zest over the plates and squeeze lemon juice over each serving. Season with salt and coarsely ground black pepper.

    Helpful Tips: 
    1.  When buying asparagus, look for firm, tight leaves at the top, and stems that don't look dried out.
    2. Before cooking, snap off the bottom of the stem at the natural breaking point.
    3. If grilling, place oil directly on the food rather than the grill.
    4. For the fried eggs, cook in a pan on medium heat to avoid frizzled edges.
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