Asparagus With Eggs and Parmesan Cheese
"This is one of my favorite suppers for eating alone. The combination of flavors is just unbeatable! [Solo Suppers - Joyce Goldstein]"
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
1
ingredients
- 226.79 g asparagus
- 14.79 ml unsalted butter
- 2 slice prosciutto (thin slices)
- 2 eggs
- fresh ground black pepper
- 29.58 ml grated parmesan cheese
directions
- Preheat the oven to 450 degrees.
- Snap off the tough ends from the asparagus, and peel the lower half if the stalks are thick.
- Bring a large saucepan of water to a boil, and cook the asparagus until just tender, 5 - 8 minutes. Drain, refresh in cold water to set the color, and drain again. Pat dry with paper towels.
- Grease a small gratin dish with about half the butter. Arrange the asparagus spears, tips facing the same direction, in the prepared dish. Drape the prosciutto over the top, tucking the ends under.
- Break the eggs over the asparagus, sprinkle with the Parmesan cheese, and grind on some pepper.
- Cut the remaining butter into bits and dot the eggs and asparagus evenly.
- Bake until the whites are set and the yokes are still runny, 8 - 10 minutes.
- Eat piping hot.
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Reviews
-
My oven runs a bit low so I had a hard time getting my eggs to set. I left them in for 5 more minutes but still had to turn the broiler on to finish them. The extra cooking didn't seem to hurt though, and it was fast and easy!
RECIPE SUBMITTED BY
I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits.
I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies...
When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!)
With that as a start, I set about systematically teaching myself how to cook.
Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat.
I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here.
Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent:
***** Fantastic as is. Wouldn't change a thing and will make it often.
0**** Fantastic tweaked a little to suit my tastes. Will make it often.
00*** Had to tweak it alot to get something I would make again.
000** Not very good. May try tweaking it again at some point.
0000* Not good. Probably won't try making again, even with tweaks.
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