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
