28 medium asparagus spears
8 tablespoons unsalted butter
4 large eggs
1/2 cup freshly-grated Parmigiano
Directions: one line for each direction. When saved the lines will be numbered.
Bring 4 quarts water to boil and set up ice bath. Trim asparagus of hard ends and drop into water. Cook 70 seconds. Remove with tongs and refresh in ice bath. Drain and set aside.
In a 10-inch to 12-inch saute pan, heat 4 tablespoons butter until very dark brown. Add asparagus and toss until warm. Remove asparagus and divide among 4 plates.
Towel off saute pan and add remaining butter. Cook until foam subsides. Crack eggs in and cook sunny-side up, about 2 minutes. Place one egg over each plate, sprinkle with cheese and serve.
This recipe yields 4 servings.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 295
Calories from Fat 81.8%
Total Fat
28g
Cholesterol
249mg
Sodium
61mg
Carbohydrate
6g
Dietary Fiber
2g
Protein
8g
Points 8
Exchanges: 1 Lean Meat
Rating: ()
Added On: February 29, 2008
* MOLTO MARIO with Mario Batali - (Show # MB-5739) - from the TV FOOD NETWORK
