Asparagus Parmesan Sunny Side Eggs
Asparagus Parmesan Sunny Side Eggs

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So now when the asparagus starts popping up, I go for something super simple: olive oil, Parmesan, salt and pepper. A sunny side up egg pairs perfectly with grilled asparagus as the runny yolk glazes the smoky stalks with additional flavor, while the fresh grated parm adds some saltiness and umami mouth feel. It's kind of like making a deconstructed hollandaise.

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Composition for Asparagus Parmesan Sunny Side Eggs:
  1. You need 1 small of Potato finely diced
  2. Make ready 5 for Green thin Asparagus cut into 2-3 cm pieces
  3. Get 1 small - Onion or challotte finely chopped
  4. Need 1 cup for Shaved parmesan (use peeler)
  5. Take 1 cup for Extra fine olive oil (preferably unfiltered)
  6. Get 3 Eggs
  7. Need 1 cup of White wine
  8. Provide 1 pinch for Salt
  9. Give 1 pinch - Salt
  10. You need 1 medium for sized bowl

This simple, elegant recipe combines three foods that Gwyneth Paltrow adores: fresh spring asparagus, tons of Parmesan and poached eggs. The pairing of steak and eggs always tempts me on brunch menus; even a wee little piece of red meat feels like a luxury when I haven't been awake for all that Since Sally Schneider and Suzanne Goin both recommend topping steamed asparagus with a fried egg and some Parmesan, I had to try it. How to Make Baked Eggs and Asparagus with Parmesan: (Scroll down for complete printable recipe including nutritional information.) Break each egg into a small bowl and let eggs come to room temperature while you preheat the oven and spray two gratin dishes with non-stick cooking spray or. Asparagus + Fried Egg + Parmesan.

Asparagus Parmesan Sunny Side Eggs instructions:
  1. Heat a skillet on high heat
  2. When hot add some of the olive oil and the diced potato. When golden brown take it out and put in a bowl.
  3. Reheat the skillet, add a little olive oil and the onions. When golden brown remove from the skillet and add to the bowl.
  4. Reheat the skillet, add some olive oil and add the asparagus. Cook shortly (its important to keep the shiny green color) and add the potato onion.
  5. Add the white wine and allow the alcohol to evaporate.
  6. Season with salt and pepper and stir
  7. Break the eggs into a cup or a bowl (make sure there's no blood in it) and add on top of the vegetables. Add a tablespoon of wine and close the lid. Cook on low heat until the eggs turn white. The eggs should be white and runny.
  8. When ready drizzle some olive oil on the eggs and sprinkle the parmesan cheese on top.
  9. If you wish to make this dish fancier you can either add some fried diced pancetta to the blend or prosciutto or a teaspoon of Balooga caviar or just drizzle a few drops of truffle oil on the eggs before serving.
  10. Enjoy

Drizzle with extra virgin olive oil, sprinkle with shaved parmesan and season with salt + freshly This flavorful baked spaghetti squash is a fabulous, light, tasty side to add to your dinnertime rotation. My husband loves this Asparagus with Poached Eggs and Shaved Parmesan recipe He looked at me funny when I first served it to him, but he loved it! He said I could make this asparagus dish anytime. It would make a wonderful luncheon dish. Pour the eggs into a skillet and add the leftover chopped asparagus.

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