| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Italian1 | 4 | servings |
INGREDIENTS
| 28 | md | Asparagus spears |
| 8 | tb | Unsalted butter; divided |
| 4 | lg | Eggs |
| 1/2 | c | Freshly-grated parmigiano |
INSTRUCTIONS
Bring 4 quarts water to boil and set up ice bath. Trim asparagus of hard ends and drop into water. Cook 70 seconds. Remove with tongs and refresh in ice bath. Drain and set aside. In a 10-inch to 12-inch sauté pan, heat 4 tablespoons butter until very dark brown. Add asparagus and toss until warm. Remove asparagus and divide among 4 plates. Towel off sauté pan and add remaining butter. Cook until foam subsides. Crack eggs in and cook sunny-side up, about 2 minutes. Place one egg over each plate, sprinkle with cheese and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5739) Per serving: 295 Calories (kcal); 28g Total Fat; (81% calories from fat); 8g Protein; 6g Carbohydrate; 249mg Cholesterol; 61mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.
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