Mario Batali’s Asparagus Milanese
Mario Batali made this recipe on The Chew. You can easily make for one or more. While there are many versions of this recipe out there, this one is utterly delicious and simple. The runny yolk makes a sauce when it combines with the lemon and cheese. Wow.
2 bunches asparagus, trimmed
4 Tablespoons extra virgin olive-oil, divided
5 large eggs
2 Tablespoons butter
Parmigiano-Reggiano for serving
Juice of 2 lemons (Meyer Lemons are especilly good.)
Zest of 1 lemon
Salt and freshly ground black pepper
Preheat a grill pan to a medium-high heat.
Toss the trimmed asparagus in 3 tablespoons olive oil and season with salt and pepper to taste. Grill for about 3 minutes per side, the asparagus should be bright green and charred in spots. (Alternately, you can roast the asparagus in a 400 degree oven.)
In a non-stick skillet over medium heat, add the butter and gently fry the eggs until just set, about 2-4 minutes. (The key is cook the egg very slowly—no frizzled edges.)
Divide the asparagus among the plates and top each with an egg. Shave Parmigiano-Reggiano on each serving. Grate the zest over the plates and squeeze lemon juice over the each serving. Season with salt coarsely ground pepper.