Asparagus With Eggs Milanese
No ratings yet
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- 1 teaspoon salt
- Parmesan
- 14 teaspoon pepper Clean asparagus
- 14 cup butter
- Cut
- 4 poached eggs cheese
Contains
EggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 1 small bunch asparagus 4 tablespoons grated Parmesan 4 poached eggs cheese 14 cup butter, melted 1 teaspoon salt 14 teaspoon pepper Clean asparagus and cut off tough part of stalk.
- Boil briskly about 15 minutes, or until tender.
- Exact time for boiling depends on thickness and tenderness of the asparagus.
- Drain very well.
- Place poached eges in center of baking dish, arrange asparagus around eggs, sprinkle with melted butter, Parmesan, salt and pepper and bake in very hot oven (450°F.) 3 or 4 minutes.
- Serves 4.
Plating
Cookware for this recipe
-
Saucepan
-
Baking dish
-
Chef's knife
-
Grater
-
Colander