- 1
Ingredients
- 10 large asparagus spears, tough ends snapped off, cut into 1" pieces for ease of eating
- 1/2 tablespoon extra-virgin olive oil
- 1 - 2 large eggs
- shaved Parmigiano-Reggiano, for grating
- 1/4 lemon
- Kosher salt, or sea salt
- and freshly ground black pepper
Preparation
Step 1
*Place* asparagus in a large bowl with a tablespoon or so of water and *blanch* in the microwave for 1 minute, then remove and immediately refresh in an ice bath. *Once* cooled, remove the asparagus from the ice bath with tongs and drain slightly. *Set* aside.
*In* a 12 to 14-inch saute pan, heat the oil over high heat. *Add* the asparagus and toss in the oil over high heat for 1 - 2 minutes. *Season* with salt and pepper, then place on a warmed plate.
*Fry* the egg or eggs over medium-high heat sunny-side up until the whites are firm but the yolk is still runny. *Season* each egg with salt and pepper, then carefully slide onto the asparagus. *Grate* or *shave* the cheese over, drizzle with a bit of best EVOO and season with a squeeze of lemon juice and salt and pepper. *Serve* immediately, either with toast fingers for dipping or with a slice of toast underneath (spread with pepperoncini picante).
Nutrition Facts (not including bread)
1 Egg
Calories 198.9
Total Fat 13.9 g
Saturated Fat 3.6 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 5.0 g
Cholesterol 199.0 mg
Sodium 99.1 mg
Potassium 627.6 mg
Total Carbohydrate 11.1 g
Dietary Fiber 4.2 g
Sugars 0.3 g
Protein 12.6 g
2 Eggs
Calories 268.9
Total Fat 18.9 g
Saturated Fat 5.1 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 5.0 g
Cholesterol 394.0 mg
Sodium 164.1 mg
Potassium 694.6 mg
Total Carbohydrate 12.1 g
Dietary Fiber 4.2 g
Sugars 0.3 g
Protein 18.6 g