| Baked Asparagus and
Egg
Frank de Carlo of Peasant
Serves 6
36 green or white asparagus spears, peeled and trimmed
6 tablespoons unsalted butter, melted
3 cups coarsely grated Parmigiano-Reggiano (about 6 ounces)
6 eggs
Salt and cracked black pepper
1 tablespoon extra-virgin olive oil
Preheat the oven to 450 degrees. Steam the asparagus until
just tender. Set out 6 individual baking dishes and place
6 asparagus spears in each dish. Pour 1 tablespoon butter
over each batch of asparagus, and sprinkle with 1⁄2
cup cheese. Make a shallow “nest” in the middle
of the cheese and crack an egg into each “nest.”
Season lightly with salt and pepper, and bake in the oven
until the eggs set and the cheese is golden brown, about 8
to 10 minutes. Remove from the oven and drizzle very lightly
with olive oil. Serve immediately.
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