Asparagus Dutch Style

1. 1

   Poach or steam asparagus in or above boiling salted water until it is bright green and just tender, 3 to 7 minutes, depending on its thickness.

2. 2

   Meanwhile, put 4 tablespoons butter in a small saucepan over low heat.

3. 3

   Place at least 2 tablespoons butter in a large skillet, preferably nonstick, and turn heat to medium.

4. 4

   When butter in skillet melts, crack eggs into it.

5. 5

   Cook, sprinkling with salt and pepper, until whites are no longer runny, about 5 minutes.

6. 6

   Drain asparagus and divide among 4 plates.

7. 7

   Turn off heat under butter in saucepan the moment it browns; if eggs are not quite ready, keep butter warm over low flame.

8. 8

   Top asparagus with a portion of ham, then a fried egg, then some browned butter, and finally a few slices of the cheese.

9. 9

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.