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Asparagus with double eggs and parmesan crumbs
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Spring asparagus is a real cause for excitement. It needs little more than eggs, bread and cheese to turn it into a super-star meal.
1½ tbsp olive oil
20g dried breadcrumbs
1 tsp fresh thyme leaves
20g essential Waitroseparmigianoreggiano, grated
4 essential Waitrose eggs (2 whole eggs and 2 yolks)
10g unsalted butter
10 asparagus spears, trimmed
1. Heat ½ tbsp oil in a large frying pan set over a medium heat; add the breadcrumbs and fry, continually turning, until golden. Stir in the thyme, then tip into a bowl and allow to cool completely before adding the cheese. Season and set aside.
2. Wipe the pan with kitchen paper. Take 2 coffee cups and crack an egg into each, then add an extra yolk to each cup. Heat the remaining 1 tbsp oil in the pan and fry the eggs. After 1 minute, add the butter and baste until the tops of the yolks are set; season. Note: Semi-cooked eggs are not suitable for pregnant women, elderly people, or those with weak immune systems.
3. Meanwhile, plunge the asparagus into a large pan of boiling, salted water and simmer for 2 minutes (for medium-thickness spears); drain. To serve, place 5 asparagus spears on each plate, top with a fried egg and sprinkle over the crumbs.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in April 2015.