Asparagus With Eggs And Parmesan Cheese Food

POACHED AND ROASTED ASPARAGUS WITH PARMESAN CHEESE

Steps:

• Preheat oven to 450 degrees.
• Clean asparagus by trimming lower 2 inches or so of tough asparagus bottom and peel remainder of stalk to within 2 inches of tip. Tie asparagus into small bundles for easier handling.
• In a pot, combine water, lemon juice, salt, and pepper and bring to a boil. Add asparagus and poach for 3 minutes. Drain asparagus and submerge in ice water to stop blanching process. Asparagus may be drained and held at this point for future use.
• Place drained asparagus in baking dish and drizzle with olive oil and lemon juice. Sprinkle Parmesan cheese and black pepper over asparagus and place in oven. Roast until cheese melts. Serve immediately.

ASPARAGUS WITH EGGS AND PARMESAN CHEESE

Steps:

• 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.

ROASTED ASPARAGUS WITH SCRAMBLED EGGS

Steps:

• Preheat the oven to 400 degrees F.
• Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp. Sprinkle with the Parmesan and return to the oven for 5 minutes, or until the cheese melts.
• While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, and salt and pepper, to taste. Melt 1/2 tablespoon of butter in a large skillet. Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness. Remove from the heat, add the remaining 1/2 tablespoon of butter, and stir until it melts. Check for seasoning, salt and pepper, if needed, and serve with the roasted asparagus and 7-grain bread.

GRILLED ASPARAGUS WITH POACHED EGG, PARMIGIANO AND LEMON ZEST

Steps:

• Preheat a grill pan or grill to medium-high heat.
• Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with oil and salt to taste. Grill the asparagus until slightly charred and pliable on all sides, 2 to 3 minutes for pencil or 5 to 7 minutes for standard. Remove to a platter and reserve at room temperature. Grill each slice of bread until crispy and slightly charred on both sides. Rub each piece of bread vigorously with the raw garlic clove. Reserve with the asparagus.
• Fill a bowl with cold tap water and the ice cubes. This will be the holding area for the eggs after they have been poached. Keep the bowl near the stove.
• Fill a medium saucepan two-thirds of the way with water. Add the white vinegar and bring to a boil. Reduce the heat on the burner until the bubbles in the water have subsided. Gently crack and drop each egg into the water. Cook the eggs for 3 to 4 minutes. When done, the whites will be cooked through and the yolks will be warm but still liquid. Using a slotted spoon, remove the eggs from the saucepan and place in the bowl of cold water. Reserve.
• To assemble the salad: Toss the arugula with half of the lemon juice, a drizzle of olive oil and a pinch of salt. Gently toss the salad until coated with the lemon and olive oil. Add more lemon juice and oil if needed. TASTE IT! The salad should be dressed and flavorful but not soggy. Divide the arugula among 4 individual plates. Arrange the asparagus on top of the arugula on each plate.
• While dressing the salad, bring the saucepan of poaching water to a simmer. Gently return the eggs to the saucepan until heated through, 1 to 2 minutes. When the eggs are hot, remove them from the pan with a slotted spoon and gently blot on a tea towel to remove any excess water. Immediately place 1 egg on top of the asparagus on each plate. Sprinkle each with some salt, Parmigiano and lemon zest. Drizzle each piece of grilled bread generously with olive oil and cut in half on the bias. Lean the toast halves against each egg.
• Voila!

ASPARAGUS WITH PARMESAN CHEESE

Steps:

• Preheat oven broiler.
• With a vegetable peeler, scrape the asparagus to within one inch of the top. Cut off and discard the bottom part of the spears to make them of uniform length.
• Place the stalks in a skillet, add cold water to cover, and salt. Bring to a boil and simmer about 2 to 3 minutes until tender yet firm.
• Drain the asparagus and arrange in a round or oval heatproof dish. Arrange neatly in one layer with the tip ends slightly staggered.
• Brush with the olive oil and sprinkle with the Parmesan cheese and freshly ground pepper.
• Place under the broiler for about 2 or 3 minutes until the cheese is golden brown.

FRIED EGGS AND ASPARAGUS WITH PARMESAN

Steps:

• Set oven rack in upper third of oven, then preheat oven to 425°F.
• Cook asparagus in a large deep skillet of boiling salted water until crisp-tender, about 4 minutes. Transfer with tongs to paper towels to drain.
• Generously butter gratin dishes using 1/2 tablespoon butter total, then divide asparagus between them. Season with salt and pepper, then sprinkle with half of cheese.
• Heat remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then fry eggs, seasoning with salt and pepper, until whites are barely set, about 2 minutes.
• Carefully transfer 2 eggs to each gratin dish with a slotted spatula, placing on top of asparagus. Sprinkle eggs with remaining cheese and drizzle with any butter remaining in skillet.
• Bake in upper third of oven until cheese is melted and eggs are cooked as desired, 4 to 5 minutes for runny yolks.

SKILLET-BAKED EGGS AND ASPARAGUS

Steps:

• Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
• Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
• Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
• Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.