We’ve been overwhelmed with piles of great looking asparagus in the market for a few months now. While asparagus is available year round, the crops are harvested from late February to June. (April being the prime month to indulge.) I am sure by this point in the harvest you’re wondering “How many different ways can I prepare this stuff?” I usually drizzle asparagus stocks in olive oil, sprinkle in salt and pepper and roast them as a side dish. There are certain times in which I want the asparagus to take center stage on the plate – and this fantastic recipe is one that does just that! We’re almost to that time in the season where asparagus becomes tougher, the stalks are larger, and the flavor isn’t what it once was earlier in the Spring.My favorite recipe for asparagus puts Eggs and asparagus together. Asparagus and eggs are most frequently spotted paired as asparagus with hollandaise sauce. And no one can deny that is a yummy combination, right? The recipe that I am sharing with you today is composed with similar flavors, but is a deconstructed take on the pairing. However, if you want to make the dish heartier…Baked Asparagus and Egg ingredients
36 green (or white) asparagus spears, peeled and trimmed
6 tablespoons butter, melted
3 cups coarsely grated Parmigiano-Reggiano
Salt and cracked black pepper
1 tablespoon extra-virgin olive oil
Preparation: I got this recipe for Baked Asparagus and Egg by Frank De Carlo out of NY Mag way back in 2003 and it hasn’t failed me yet! I love to serve it with a nice antipasto plate. My thought being that not only does it balance the flavors of the dish, but it will also satiate any of my guests who’d prefer to have meat on their plate at dinner time.
Preheat the oven to 450 degrees.
Steam the asparagus until just tender.
Set out 6 individual baking dishes and place 6 asparagus spears in each dish. (I have also prepared this dish in a 9×11 baking pan. It’s not as pretty served up, but for family style it works just fine)
Pour 1 tablespoon butter over each batch of asparagus, and sprinkle with one-half cup of the cheese.
Make a shallow “nest” in the middle of the cheese and crack an egg into each “nest.”
Season lightly with salt and pepper, and bake in the oven until the eggs set and the cheese is golden brown, about 8 to 10 minutes.
Remove from the oven and drizzle very lightly with olive oil.
Serve immediately.Images The Bitten Word, Top left: Kitchenist Bottom left: Asparagus with soft eggs from Real Simple Bottom right: Kitchenist serves a fancy lunch of Asparagus with a Poached Egg and Vanilla-Mint Vinaigrette, Simply Recipes, Skinny Taste, Closet Cooking, XO Breakfast As always, click the links for more recipe inspiration!