Asparagus alla Milanese

1. 1

   Bring 4 quarts water to boil and set up ice bath.

2. 2

   Trim asparagus of hard ends and drop into water.

3. 3

   Cook 70 seconds.

4. 4

   Remove with tongs and refresh in ice bath.

5. 5

   Drain and set aside.

6. 6

   In a 10 inch to 12 inch saute pan, heat 4 tablespoons butter until very dark brown.

7. 7

   Add asparagus and toss until warm.

8. 8

   Remove asparagus and divide among 4 plates.

9. 9

   Towel off saute pan and add remaining butter.

10. 10

    Cook until foam subsides.

11. 11

    Crack eggs in and cook sunnyside up, about 2 minutes.

12. 12

    Place one egg over each plate, sprinkle with cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.