Easy Italian Recipes

 MAKES 4 SERVINGS

- 1 lb (500 g) medium asparagus spears, tough ends removed
- 2 tablespoons unsalted butter 4 extra-large eggs
- Sea salt and freshly ground pepper
- 1/2 cup (2 oz/60 g) freshly grated Parmigiano-Reggiano cheese

Bunches of bright green asparagus in various thicknesses are one of the first signs in an Italian vegetable market that winter has finally given way to spring. The thinnest spears are gathered wild in the countryside, their scarcity and brief seasonality translating into a relatively high price tag. Wild asparagus is a prized ingredient in frittatas and the occasional pasta sauce. Medium-stalked cultivated asparagus is used for this dish, which, though meatless, is considered substantial enough to be offered as a main course, accompanied with a green salad, in some restaurants.

Bring a large pot three-fourths full of water to a boil. Add the asparagus and cook until crisp-tender, about 4 minutes. Drain and divide the spears evenly among warmed plates.

In a large frying pan over medium heat, melt the butter. Break each egg into the pan, taking care not to puncture the yolk or let the egg whites overlap. Cook for 2 minutes, then season with salt and pepper. Sprinkle 2 tablespoons water into the pan, cover, and cook until the whites are solid but the yolks are stili runny, about 2 minutes longer.

Using a spatula, carefully drape 1 fried egg over each serving of asparagus. Sprinkle each serving liberally with the cheese and serve at once.

Buon appetito !