Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
Suzanne Dunaway is the author of Rome at Home: The Spirit of La Cucina Romana in Your Own Kitchen, published by Broadway Books. She first shared this recipe for Asparagus with Eggs and Parmesan on May 8, 2004.
Asparagi all’Uovo con Parmigiano (Asparagus with Eggs and Parmesan)
I have included this dish with the frittate because it is made with eggs. When the first magnificent asparagus arrives in spring, thick as twigs and meaty, this dish is served in trattorie as a main course, or at least a first course, like pasta. I love it for an easy Sunday nights supper in place of our regular pizza.
- 2 lbs thick or thin asparagus
- 1/4 cup extra virgin olive oil
- 1 small onion, chopped fine
- 1/4 wine or vegetable broth
- 2 Tablespoons butter
- 4 eggs
- 2/3 cup grated Parmigiano Reggiano
Break off the white ends of the asparagus to the tender green part. Heat the oil in a non-stick skillet or omelet pan, add the onion, and cook until translucent. Add the spears, and cook on medium for 5 minutes or so until they begin to brown. Add the wine or broth, cover, lower the heat, and cook for 3 to 4 minutes until just tender.
Make four spaces in the asparagus for the eggs by pushing some of the asparagus to the side of the pan and leaving some in the middle. Melt the butter in the spaces until sizzling, then break an egg carefully into each space. Sprinkle with Parmesan, add a spoon of water, cover, and steam the eggs over medium heat just until set but not cooked through. Place the skillet under the broiler for one minute to brown the cheese and finish cooking the eggs.
Carefully lift out an egg with some of the asparagus to each of four warmed plates, and serve with more grated Parmesan.