I've been busy reading this great book, In Late Winter We Ate Pears: A Year of Hunger and Love - Seasonal Recipes and Stories From an Italian Kitchen, and have already run across a couple of fantastic recipes.
Last night I started off making Asparagi alla Milanese and was delighted with the result. I'm usually not a runny fried egg sort of gal, so I cooked them a tad more thoroughly than is probably expected. I also decided to roast the asparagus rather than pan steam them. Since we are up to our ears in asparagus this time of year, I'm always happy to come up with new recipes for it.
Here's my version of the Italian classic:
2 inch thick bundle of fresh asparagus
2 to 3 teaspoons butter
Salt and freshly ground pepper
Heat oven to 425 degrees. While the oven is heating up, snap the tough ends off the asparagus, rinse and pat dry. Drizzle with olive oil and add salt to taste. Roast in oven until cooked but still crisp (about 8 minutes).
In the meantime, heat a skillet on medium-low, adding butter when skillet is hot. Crack eggs into butter and season with salt and pepper. Heat until cooked to your preference.
Place the roasted asparagus on a plate and slide cooked eggs directly on top. Top with freshly grated Parmigiano Reggiano and serve immediately.