Fried Eggs with Asparagus Parmigiana

Fried Eggs with Asparagus Parmigiana


Makes 4 servings.

  • 2 and 1/2 pounds asparagus

  • 3 tablespoons butter

  • 8 eggs

  • Salt and freshly ground pepper to taste


  1. Cut off tough asparagus ends.

  2. Using a sharp knife or potato peeler, peel outer skin from asparagus.

  3. Tie asparagus together in 1 or 2 bunches with string or rubber bands.

  4. Pour cold salted water 2 to 3 inches deep in an asparagus cooker or tall stockpot.

  5. Place asparagus upright in water.

  6. Bring water to a boil.

  7. Cover and cook over high heat 6 to 8 minutes, depending on size.

  8. Drain on paper towels; remove string or rubber bands.

  9. Divide asparagus into 4 bundles.

  10. Place on 4 serving dishes.

  11. Melt butter in a large skillet over medium heat.

  12. When butter foams, break eggs into skillet.

  13. Season with salt and pepper.

  14. Cook until firm.

  15. Place 2 eggs on top of each asparagus bundle.

  16. Serve immediately.

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