Asparagus With Eggs And Parmesan Recipes

ROASTED ASPARAGUS WITH PARMESAN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
• Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
• Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.

FRIED EGGS AND ASPARAGUS WITH PARMESAN

Steps:

• Set oven rack in upper third of oven, then preheat oven to 425°F.
• Cook asparagus in a large deep skillet of boiling salted water until crisp-tender, about 4 minutes. Transfer with tongs to paper towels to drain.
• Generously butter gratin dishes using 1/2 tablespoon butter total, then divide asparagus between them. Season with salt and pepper, then sprinkle with half of cheese.
• Heat remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then fry eggs, seasoning with salt and pepper, until whites are barely set, about 2 minutes.
• Carefully transfer 2 eggs to each gratin dish with a slotted spatula, placing on top of asparagus. Sprinkle eggs with remaining cheese and drizzle with any butter remaining in skillet.
• Bake in upper third of oven until cheese is melted and eggs are cooked as desired, 4 to 5 minutes for runny yolks.

ASPARAGUS WITH EGGS AND PARMESAN CHEESE

Steps:

• Preheat the oven to 450 degrees.
• Snap off the tough ends from the asparagus, and peel the lower half if the stalks are thick.
• Bring a large saucepan of water to a boil, and cook the asparagus until just tender, 5 - 8 minutes. Drain, refresh in cold water to set the color, and drain again. Pat dry with paper towels.
• Grease a small gratin dish with about half the butter. Arrange the asparagus spears, tips facing the same direction, in the prepared dish. Drape the prosciutto over the top, tucking the ends under.
• Break the eggs over the asparagus, sprinkle with the Parmesan cheese, and grind on some pepper.
• Cut the remaining butter into bits and dot the eggs and asparagus evenly.
• Bake until the whites are set and the yokes are still runny, 8 - 10 minutes.
• Eat piping hot.

ASPARAGUS AND PARMESAN-EGG CRUMB TOPPING

Steps:

• Pulse the bread in the bowl of a food processor until it becomes fine crumbs. Spray a nonstick skillet with cooking spray and heat pan over medium-high heat until hot. Lower heat to medium, add bread crumbs to the skillet and toast, tossing often, until crumbs are golden brown and toasted, about 5 to 6 minutes. Remove from heat and cool completely.
• Grate egg in the medium-sized holes of a box grater or on a medium microplane grater (used for grating chocolate or cheese). Combine the egg, bread crumbs, parsley, cheese, salt, and pepper in a medium-sized bowl and toss to combine.
• Steam the asparagus until firm, but tender, about 3 to 4 minutes.
• Arrange asparagus on a serving platter and top with Parmesan-Egg Crumb Topping.

ASPARAGUS AND PARMESAN SCRAMBLED EGGS

Steps:

• Break eggs into a bowl and beat. Pour the eggs into a skillet and add the leftover chopped asparagus. Sprinkle with the Parmesan cheese. Cook the eggs until they are soft and fluffy.

ROASTED PARMESAN ASPARAGUS WITH POACHED EGGS AND PROSCIUTTO

Steps:

• Heat 2 teaspoons oil in medium nonstick skillet over medium-high heat. Add prosciutto; sauté until almost crisp, about 1 minute. Transfer to paper towels.
• Preheat oven to 400°F. Spray rimmed baking sheet with nonstick spray. Toss asparagus on sheet with remaining oil, then arrange close together. Sprinkle with salt and pepper. Roast until tender, about 12 minutes. Sprinkle cheese over; roast until melted, about 5 minutes. Divide among 4 plates. Cover to keep warm.
• Meanwhile, pour enough water into large skillet to reach depth of 2 inches. Add 1 teaspoon salt; bring to boil. Reduce heat to medium. Crack 4 eggs, 1 at a time, into simmering water. Cook until whites are set but yolks are still soft, about 3 minutes. Using slotted spoon, gently transfer 1 egg to atop asparagus on each plate. Sprinkle each serving with prosciutto and thyme. Season with salt and pepper; serve.

ASPARAGUS WITH EGGS AND PARMESAN

Steps:

• Poach or steam the asparagus in or over boiling salted water until it is bright green and just tender, 3 to 7 minutes, depending upon thickness. Meanwhile, put 4 Tbs butter in a small saucepan and turn the heat to low.
• Add at least 2 Tbs butter to a large skillet, preferably non-stick, and turn the heat to medium. When the butter melts, crack the eggs into the skillet and cook, sprinkling with salt and pepper and adjusting the heat as necessary, until the whites are no longer runny, about 5 minutes.
• Drain the asparagus when it is done and divide among 4 plates. Turn off the heat under the butter the moment it begins to turn brown; if the eggs are not quite ready, keep it warm over the lowest possible heat.
• Top the asparagus with a portion of ham if you're using it, then a fried egg, then a drizzle of the browned butter, and finally a few slices of Parmesan.
• Serve immediately.