Some ingredients just go really well together and become classics: tomato and basil, cheese and chives, asparagus, eggs and Parmesan. Sometimes those ingredients work so well together you just can’t bear to play with them too much.
I must admit I feel a little guilty. At the start of May I challenged you all to create a recipe for our seasonal food blogging event “In The Bag” using the ingredients of asparagus, eggs and Parmesan, with whatever else you felt was necessary. It is probably wrong therefore that my own dish is so simple – but picking up my first few bundles from a local farm (Abbot’s Garden in North Lincolnshire, set overlooked by a beautiful monastic gatehouse) I just had to sample them unadulterated!
There are so many variations on this classic principle (basically an egg on top of some asparagus with Parmesan on top). Some poach their egg, others fry it (I fry mine “sunny side up” – flipped at the last second to take away that greasy breakfast look). There’s also a choice of shaved parmesan (use a vegetable peeler) or grated – whichever tickles your fancy.
Oh! And you still have until May 31st to submit your own recipe using these ingredients for inclusion in my roundup – so don’t miss out on this great seasonal vegetable!
Classic Asparagus, Eggs and Parmesan Recipe
- A handful of asparagus tips per person (I grab them near the base and bend. Where they snap is the amount I keep, the bottoms saved for some vegetable stock).
- 1 Egg per person
- A block of Parmesan
- Bring a pot of salted water to the boil and add the asparagus tips. Simmer for around 6 minutes depending on size until tender (don’t overboil as they’ll be bland and mushy).
- Meanwhile fry and egg in a pan with olive oil or butter (I use olive oil). When ready flip over quickly and remove from the heat immediately.
- Lay the egg yolk facing up on top of the asparagus. Sprinkle with Parmesan, salt and pepper and enjoy!