*1 to 1 ½ lbs medium asparagus, trimmed and peeled
salt and black pepper to taste
*6 T unsalted butter
*4 large farmstead eggs, washed and at room temperature
*12 to 16 paper thin slices of Pecorino Romano
Poach or steam the asparagus until it is bright green and tender
Remove and divide among 4 warm plates in a single layer, tips pointed in the same direction
Meanwhile heat the butter in a large non stick pan over moderate heat and let it brown a little
Crack each egg into the pan and season with salt and pepper and adjust the heat to cook the whites firm and the yolks are just set
Gently place one egg on top of each plate of asparagus and drizzle the browned butter over and around the eggs and asparagus
Place the thin slices of cheese on top of the eggs and asparagus and serve immediately
Tips
Peel the asparagus from just below the tip all the way to the end of the spear with a vegetable peeler
Use the same vegetable peeler to shave nice thin slices off a hunk of Pecorino Romano.
You can substitute Parmesan
Flourishes
Drizzle a little white truffle oil over all. In this case back off the butter by 2 tablespoons
No comments:
Post a Comment