asparagus alla milanese
- asparagus (thin spear) – about 2 lbs. (950 grams; slightly less than 1 kilo)
- 4 eggs – poached; just set with the yolk still soft
- parmesan cheese; room temperature – about 6-8 shavings per serving
- 2 tbs. olive oil
- 1 tbs. cider vinegar
- maldon salt flakes or sea salt
- fresh ground black pepper
- dill, fresh or dried
trim or snap off tough ends of the asparagus.
cook asparagus in boiling, salted water until just crisp and tender.
remove with tongs and immerse asparagus in a bowl filled with iced cold water to stop the cooking process.
drain and set aside.
mix olive oil and cider vinegar and dress the asparagus spears.
divide asparagus spears among 4 plates.
with a vegetable peeler, shave across the wide section of a chunk of reggiano-parmigiano cheese (room temperature) and top each plate of asparagus spears with about 6-8 shavings of reggiano-parmigiano cheese.
place on each plate 1 warm poached egg on top of the asparagus spears, and season with maldon sea salt and freshly ground black pepper to taste.
sprinkle with dill and serve.
asparagus alla milanese has its origins in lombardy, as this is a most favourable territory for growing cultivated or wild asparagus. as a result of its simplicity, this recipe is not only appreciated throughout italy, but has become universal. asparagus, eggs, and parmesan cheese are the main ingredients in the traditional recipe, and although i do prefer some recipes in their original version, i added dill and dressed the asparagus with olive oil and vinegar on an occasion, and since kept this version as a luvMUST favourite. the combination of these flavours is something i so enjoy. this recipe is just the best for any meal of the day, and specially during spring, when flavourful asparagus are in abundance. a light and quick recipe is just the dish for thebestdressup now!