Note: If you are looking for a fantastic and easy side dish, the Parmesan Asparagus makes a great one without the egg.
Asparagus cleaned and snapped to get rid of woody bottoms
salt to taste
pepper to taste
2 Tbs or as much as you desire of Parmesan cheese
Note: I will not give exact quantities since you can make as much or little asparagus as you desire. Remember to be conservative with the salt in the preseason because the Parmesan will also have salt.
Clean asparagus and snap the wooded bottoms. Heat a large skillet on medium heat a little canola oil or olive oil. Once heated add asparagus and saute for a minute. Then add some salt and pepper for seasoning. Keep sauteing until the asparagus is cooked to tender crisp. Do not overcook and make mushy because you want the asparagus crisp enough to still dunk in the yolk. Just before asparagus is finished cooking, sprinkle Parmesan cheese and cook for another minute. The Parmesan cheese will create a crumbly coating and stick to the asparagus. Fry an egg in some oil or butter on gentle heat until it's a sunny side up. Place asparagus on plate and place egg on top. Enjoy.
Recipe source The Chew Mario-Batalis-Asparagus-Milanese
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.