Convito Cafe & Market: Asparagus Milanese

Don’t miss out on asparagus season—try this fantastic recipe from Convito Cafe & Market:

For 4 people:

  • 24 pieces of medium sized asparagus spears, tough ends snapped off
  • 6 tablespoons extra virgin olive oil
  • Kosher & salt freshly ground pepper
  • 4 eggs
  • 2 teaspoons white truffle oil
  • Parmigiano Reggiano for grating

Bring 3 quart of salted water to a boil.  Blanch the asparagus for approximately for 1 ½ minutes.  Remove immediately and plunge into an ice bath.  Set aside.

In a 12 – 14 inch nonstick sauté pan, heat 3 tablespoons of the olive oil over high heat.  Add the asparagus and toss in oil for 1 minute.  Season with salt & pepper.  Divide the asparagus between four plates.

Add the remaining oil to the saute pan and heat over medium-heat.  Break two of the eggs in the pan, making sure the yolk is intact.  Cook the eggs sunny-side up until the whites are firm but the yolk is still runny. Season each with salt & pepper.   Slide each egg onto two of the asparagus servings.  Cook the remaining 2 eggs in the same way.  Drizzle asparagus with white truffle oil.  Grate the cheese over each plate and serve immediately