Tuesday, March 16, 2010

Aparagi con le Uova

Asparagus with Eggs

I've seen this simple dish in various cookbooks, and the combination of asparagus and eggs just seems very "Spring" to me.  It is also called asparagi alla milanese, as well as asparagi alla bismarck, though I'm not sure that it is truly regional and I have no idea where Bismarck would fit into the Italian equation.  Either way, it's delicious and easy.

Wine or broth
Pecorino cheese
Salt and pepper

Clean the asparagus and line them up in a skillet.  Add about 1/2 cup of wine or broth (or water), sprinkle with salt and pepper, cover and boil a couple of minutes.  Uncover, add a tablespoon of butter and shake the pan to distribute it.  Break the eggs carefully over top of the asparagus, sprinkle them with salt and pepper, then cover and cook about five minutes (or until the eggs are the desired consistency for you).  Sprinkle on some freshly grated pecorino and serve.

Photo credit:  Moon Angel