cateory: specialty
Asparagus with fried egg and pecorino
Reviews: 198
Ingredients:
- 1½ bunches thick asparagus
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 4 large eggs
- 2 ounces Pecorino-Romano cheese, shaved (about 2 tablespoons)
How to make
Asparagus with fried egg and pecorino
Asparagus with fried egg and pecorino
- Snap the asparagus spears to break off the woody, white ends.
- In a large sauté pan, heat 1 tablespoon of olive oil over medium-high heat. When the olive oil is hot, gently lay the asparagus in the pan and season with salt and pepper. Cook, rolling the asparagus spears in the pan, for about 4 minutes, or until lightly caramelized on all sides.
- Meanwhile, in another large sauté pan, melt the butter over medium-high heat. When the butter is melted, crack the eggs into the pan and cook for 2 to 3 minutes, or until cooked sunny side up. Season to taste with salt and pepper.
- Lay 5 or 6 asparagus spears on each of 4 serving plates and put 1 fried egg on top of each portion. Garnish with shaved cheese and season to taste with pepper and a drizzle of olive oil.
Comments for
Asparagus with fried egg and pecorino
Asparagus with fried egg and pecorino
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