Mario Batali's Asparagus Milanese
Try This Vegetable Dish With Your Dinner Tonight
This simple antipasto is particularly popular when asparagus first arrives in April. After a long winter of muted slow-cooked flavors, the first bite of asparagus dripping with a bit of runny yolk is an instant reminder of spring's delicious vitality, nearly forgotten over the long, cold season.
Bring about 4 quarts of water to a boil and fill a large bowl with ice water. Trim the hard ends of the asparagus spears and drop the spears into the water. Cook 70 seconds. Remove with tongs and refresh in the ice bath. Drain and set aside.
In a 10- to 12-inch sauté pan, slowly heat 4 tablespoons of the butter over medium-low heat until very dark brown. Add the asparagus and toss until heated through.
Divide the asparagus among 4 plates. Wipe out the sauté pan with a paper towel and add the remaining 4 tablespoons butter. When the foam subsides, crack the eggs into the pan and cook sunny side up, about 2 minutes. Place 1 egg over each portion, sprinkle with cheese, and serve.
This recipe was styled by chef Karen Pickus for Good Morning America.
*Recipe courtesy of Mario Batali