| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Italian |
Molto, Mario, Italian, Vegetable, Asparagus |
4 |
Servings |
INGREDIENTS
| 28 |
|
Stalks of asparagus medium size |
| 4 |
tb |
Unsalted butter plus 4 tablespoons |
| 4 |
lg |
Eggs |
| 1/2 |
c |
Freshly grated parmigiano |
INSTRUCTIONS
Recipe by:MOLTO MARIO - SHOW #MB5739
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
ice bath. Drain and set aside.
In a 10 inch to 12 inch saute pan, heat 4 tablespoons butter until very
dark brown. Add asparagus and toss until warm. Remove asparagus and divide
among 4 plates. Towel off saute 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.
Posted to MC-Recipe Digest V1 #719 by Bill <thelma@pipeline.com> on Aug 04,
1997
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