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Asparagi alla Bismarck November 25, 2008


Ingredients: ( Serves 4 )

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.


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