Asparagus alla Milanese - Molto Mario

[Kazuaki]

Recipe Courtesy of Mario Batali

MOLTO MARIO
SHOW #MB5739

ASPARAGUS ALLA MILANESE

28 stalks of asparagus, medium size
4 tablespoons unsalted butter plus 4 tablespoons
4 large eggs
1/2 cup freshly grated Parmigiano

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 sauté pan, heat 4 tablespoons butter until
very dark brown. Add asparagus and toss until warm. Remove
asparagus and divide among 4 plates. Towel off sauté pan and
add remaining butter. Cook until foam subsides. Crack eggs in
and cook sunnyside up, about 2 minutes. Place one egg over
each plate, sprinkle with cheese and serve.

Yield: 4 servings

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Kazuaki
Sacramento, CA