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Asparagus alla Milanese
from From Asparagus to Zucchini
- 3-4 tbsp extra-virgin olive oil
- 1 ½ lbs asparagus, trimmed
- 1 shallot, minced
- 1 clove garlic, thinly sliced (or 1-2 scapes)
- 1 tbsp white wine
- salt and pepper to taste
- 6 organic eggs (as fresh as possible)
- ½ cup freshly grated Parmesan
Heat 2 tbsp olive oil in a large skillet over medium-high heat, add asparagus, and saute 1 minute. Add shallot and garlic, cook another minute. Add wine, stirring to release bits sticking to bottom of pan. Add salt and pepper. Keep heat low while you fry the eggs sunny-side up in more olive oil in a nonstick pan. Divide asparagus onto 6 warmed plates. Top each with one egg, a drizzle of olive oil, some Parmesan, and freshly ground pepper. Makes 6 servings.
