Asparagi alla Bismarck
This recipe typifies what Italian cuisine is all about. The following recipe, is probably the simplest way to prepare and enjoy asparagus, but the combination of just a few ingredients in this dish is very tasty. We often enjoy this dish as a light lunch entree after a bowl of soup, or as a breakfast dish on a lazy Sunday morning. Serve this dish with some toasted bread to sop up the tasty yolk and juices.
by Deborah Mele
1 Pound Asaparagus
4 Large Eggs
6 Tablespoons Unsalted Butter
1/2 Cup Freshly Grated Parmesan Cheese
Salt & Cracked Black Pepper
Boil the asparagus in gently boiling water until cooked, but still al dente. This should take about 8 to 10 minutes, depending on the thickness of the asparagus. Divide the asparagus onto four plates. Melt 2 tablespoons of the butter in a frying pan and fry the eggs until the whites are set but the yolks remain soft. Place one egg on top of each bunch of asparagus. Melt the remaining butter in a small pan and then drizzle it over the melted butter. Sprinkle with a little salt, and some coarsley cracked black pepper. Next sprinkle equally over each plate the fresh parmesan cheese.