It’s been snowing for a week. Pretty much a solid week. All the snowing and blowing reminds us of how much we enjoy spring – when the snow is melted, and the vegetables are fresh again! We associate early spring days with asparagus. And, Karen’s family makes a habit of eating asparagus and eggs every spring. Pull some of that spring asparagus out of your freezer (because, of course, you preserved some locally grown asparagus last spring), and try this delicious concoction.
Asparagus With Fried Eggs
2” thick bundle of asparagus
2 to 3 T. butter
Salt and freshly ground pepper
2 eggs
Parmigiano-Reggiano
Wash and trim the asparagus of any tough, fibrous ends. If the asparagus is quite large, you can peel the bottom half of the shoots to remove the tough outer layers. In a large skillet with a lid, bring ½” of lightly salted water to a boil and lay in the asparagus. Cover and cook until the bottoms of the shoots are just tender when poked with a fork. (Very slender asparagus will cook in 6-8 minutes, and fat shoots can take up to 15 minutes). Using the lid to hold back the asparagus, pour off the water. Melt a little butter in the pan with the asparagus and season with salt and pepper. Remove the asparagus immediately to the serving plate(s) and quickly wipe out the skillet with a paper towel if there are bits of asparagus remaining in the pan. Restore the heat under the pan to medium low, melt a little more butter, crack the eggs into the pan, season with a little salt and pepper and gently cook them to your preferred state of doneness. (I recommend sunny-side up or over easy so the broken yolks provide a dressing for the asparagus.) Slide the cooked eggs directly on top of the asparagus, and top with a blanket of freshly grated Parmigiano-Reggiano and serve immediately
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