Asparagus all Milanese

1. 1

   Bring 3 quarts of water to a boil and add 1 tablespoon salt.

2. 2

   Set up an ice bath nearby.

3. 3

   Blanch the asparagus spears in the boiling water for 1 minute and 30 seconds, then remove and immediately refresh in the ice bath.

4. 4

   Once cooled, remove the asparagus from the ice bath with tongs and drain slightly.

5. 5

   Set aside.

6. 6

   In a 12 to 14-inch saute pan, heat 3 tablespoons of olive oil over high heat.

7. 7

   Add the asparagus and toss in the oil over high heat for 1 minute.

8. 8

   Season with salt and pepper, then divide evenly among 4 warmed dinner platters.

9. 9

   In a separate pan, add the remaining 3 tablespoons olive oil, and heat over medium-high heat.

10. 10

    Crack the eggs into the pan, taking care to keep the yolks intact.

11. 11

    Cook the eggs sunny-side up until the whites are firm but the yolk is still runny.

12. 12

    Season each egg with salt and pepper, the carefully slide 1 egg onto each serving.

13. 13

    Grate the cheese over each plate, season with a squeeze of lemon juice and salt and pepper.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.