This delicious egg dish can be served for a brunch, lunch or a light main coarse. It’s very good!
Makes 6 Servings
2 lbs. asparagus, trimmed (see below)
6 thick, large slices of country style bread
1 Tbsp. vinegar
6 Tbsp. eggs, slightly softened
1 cup Parmigiano Reggiano, shaved very, very thin
Wash and trim the asparagus. Tie the asparagus into 6 neat bundles with kitchen string. Steam in lightly salted water by standing them upright and covering with a lid. Steam until tender, 2 or 3 minutes. Drain well and place on 6 warm, serving plates & keep warm.
Grill or broil the bread slides on both sides and keep warm in a 180 F oven on a baking sheet.
Meanwhile, bring a saucepan of lightly salted water to a boil with the vinegar. Break one egg into a small ramekin or bowl and slide carefully into the water. Lower the heat to medium and cook for 2-3 minutes until the egg turns white and becomes opaque. The inside must remain soft. Slide in the other eggs, one by one. It might be easier to do two at a time. Remove from water with a slotted spoon to a clean towel to drain briefly. (Or, you can cheat and use an egg poacher like I do).
Remove the eggs with a slotted spoon to a towel to drain off water; place eggs on top of the asparagus & top each egg with 1 Tbsp. of butter. Scatter with the Parmesan, a grinding of fresh pepper and a little salt.
Serve with the grilled bread slices.
Helpful link to How to Trim Asparagus.