Monday, April 15, 2013

Parmesan Asparagus with Egg

One of the cooking shows I enjoy watching with my kids is called the Chew.   I saw Mario Batali make an asparagus and egg dish this past week and it look easy and fun.  Since asparagus is in season and I already had some in my fridge I decided to try it out.  Boy was it good.  Everyone in the family feasted on the dish and it was even enjoyed by the picky eater (my son).  I did not grill the asparagus like Mario, instead I just sauteed it in a pan and I also added the Parmesan cheese at the last minute of sauteing.  The egg needs to be a sunny side up (bulls-eye) so the yolk can run all over the asparagus and make a sauce.  This makes a fun breakfast, lunch or dinner.

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

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