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Asparagus All Milanese

Type: Vegetables
Serves: 4 people

Recipe Ingredients

20   Jumbo asparagus spears - tough ends snapped off
6 tablespoons 90mlExtra-virgin olive oil - plus extra for drizzling
1 tablespoon 15mlKosher salt or sea salt - plus
  Kosher salt or sea salt - to taste
  Freshly-ground black pepper - to taste
4   Duck eggs = (any other type of egg will do)
  Parmigiano-Reggiano - for grating
1   Lemon - halved

Recipe Instructions

Bring 3 quarts of water to a boil and add 1 tablespoon salt. Set up an ice bath nearby. Blanch the asparagus spears in the boiling water for 1 minute and 30 seconds, then remove and immediately refresh in the ice bath. Once cooled, remove the asparagus from the ice bath with tongs and drain slightly. Set aside.

In a 12- to 14-inch saute pan, heat 3 tablespoons of olive oil over high heat. Add the asparagus and toss in the oil over high heat for 1 minute. Season with salt and pepper, then divide evenly among 4 warmed dinner platters.

In a separate pan, add the remaining 3 tablespoons olive oil, and heat over medium-high heat. Crack the eggs into the pan, taking care to keep the yolks intact. Cook the eggs sunny-side up until the whites are firm but the yolk is still runny.

Season each egg with salt and pepper, the carefully slide 1 egg onto each serving. Grate the cheese over each plate, season with a squeeze of lemon juice and salt and pepper. Serve immediately.

Source:
"MOLTO MARIO with Mario Batali - (Show # MB-2F30) - from the TV FOOD NETWORK"

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