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Asparagus with fried egg & shaved Parmigiano Reggiano
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by Diana Henry
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
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.
Typical values per serving:
This recipe was first published in May 2021.
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