Fried Eggs with Asparagus Parmigiana

Ingredients:

Makes 4 servings.

• 2 and 1/2 pounds asparagus

• 3 tablespoons butter

• 8 eggs

• Salt and freshly ground pepper to taste

Directions:

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.