Good Morning America Recipes

Mario Batali's Asparagus Milanese

Try This Vegetable Dish With Your Dinner Tonight

Mario cooks variations of classic meals that won't leave you tipping the scales.
Difficulty: Easy
Cook Time: min

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.


  • 28 medium asparagus spears
  • 1/2 cup (1 stick) unsalted butter
  • 4 large eggs
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • Cooking Directions

    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 saute 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 saute 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

    Recipe Summary

    Main Ingredients: asparagus spears, butter, eggs, parmigiano-reggiano cheese

    Course: Vegetable, Side Dish, Dinner

    More Info: Kids Friendly, Vegetarian

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