I’ve had variations of this spring creation in a number of places. In Holland, they use ham; in Italy, they use Parmesan; in Germany, they use both. The key ingredients, however, are good asparagus and fried eggs, and the results are as delicious as they are easy. The combination of melted butter and runny egg yolk mimics Hollandaise sauce, though I think browning the butter yields a more flavorful result. The most difficult decision may be when to serve this. I like it as a light supper, but it’s also great at brunch. Other vegetables you can prepare this way: cauliflower would be equally nice.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Poach or steam the asparagus in or over boiling salted water until it is bright green and just tender, 3 to 7 minutes, depending on its thickness. Meanwhile, put 4 tablespoons of the butter in a small saucepan and turn the heat to low.
Step 2
Add at least 2 tablespoons butter to a large skillet, preferably nonstick, and turn the heat to medium. When the butter melts, crack the eggs into the skillet and cook, sprinkling with salt and pepper and adjusting the heat as necessary, until the whites are no longer runny, about 5 minutes.
Step 3
Drain the asparagus when it is done and divide among 4 plates. Turn off the heat under the butter the moment it begins to turn brown; if the eggs are not quite ready, keep it warm over the lowest possible heat.
Step 4
Top the asparagus with a portion of ham if you’re using it, then a fried egg, then a drizzle of the browned butter, and finally a few slices of Parmesan. Serve immediately.
