zoom

    Save to your scrapbook

    Asparagus with fried egg & shaved Parmigiano Reggiano

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Asparagus with fried egg & shaved Parmigiano Reggiano

    by Diana Henry

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes

    Serves: 4

    Ingredients

    400g asparagus
    3 tbsp olive oil
    4 Clarence Court Burford Browns Large Free Range Eggs
    2 tbsp white balsamic vinegar (such as Mazzetti Bianco Speciale White Condiment)
    2-4 tbsp extra virgin olive oil
    35g Parmigiano Reggiano, shavings

    Method

    1. Trim or snap the woody end from each asparagus spear and finely peel any skin that looks tough. Steam until just tender (about 4 minutes, depending on the thickness of the spears). The asparagus shouldn’t be soft.

    2. Remove the asparagus and put it into a clean tea towel to soak up the moisture that forms as it steams.

    3. Quickly heat the olive oil in a large frying pan and fry the eggs. Spoon the hot fat up over them, until the whites are opaque and the yolks are still soft.

    4. Divide the asparagus between four plates and place an egg on top. Season and drizzle over some white balsamic vinegar and extra virgin olive oil. Scatter over the Parmesan and serve.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary