Italian cuisine · Breakfast & Eggs

Asparagus alla Bismarck

Tender asparagus under brown butter and Parmesan, crowned with a fried egg with a runny yolk.

Ingredients · for 2 servings

• 500g green asparagus
• 4 eggs
• 60g butter
• 50g Parmesan
• Salt, pepper
• 1 pinch nutmeg

Instructions

1. Wash the asparagus, cut off the woody ends, and thinly peel the lower third of the spears.
2. Cook the spears in boiling salted water for 6–8 min, until a knife tip slides in easily but they still have some bite.
3. Drain the asparagus, arrange on two warmed plates, and season with salt, pepper and a pinch of nutmeg.
4. Melt 40g butter in a small pan over medium heat and cook for 2–3 min, until it smells nutty and turns light brown.
5. Heat the remaining butter in a second pan and fry the eggs over gentle heat for 3–4 min, until the whites are set but the yolks are still runny.
6. Place two fried eggs on each portion of asparagus, sprinkle with shaved Parmesan, pour the brown butter over, and serve immediately.