Asparagus Milanese Style
Preamble
The best asparagus for this are the purple tipped variety which are big and soft.
Ingredients
2 kilo Asparagus
6 eggs
75 grams butter
40 grams parmesan, grated
salt
Method
Snap off the tough end of the asparagus, this can be used to make vegetable stock or asparagus soup
Cook the asparagus standing in salted water or steam
Melt the butter and when it is foaming and just starting to colour, break in the eggs, making sure that they remain intact. Let the white set, then salt lightly
When the asparagus is cooked divide between six heated plates, cover with grated parmesan and place on top of each portion an egg which should still be so hot that it slightly melts the cheese.
This can be served just with the cheese and fried butter and without the egg.
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