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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!
Jeanne
Soma
Y
Lydia (The Perfect Pantry)
mycookinghut
Coffee and Vanilla
arfi
Trig
Michelle
farida
Just perfect. This combination tastes so good together, it really is best to keep it simple. Your picture says it all.
A perfect combination!
How yummy. Pure and simple. Thanks. Barbara
Lisa: Thanks. I can’t take any credit for this time honored classic, though.
Kalyn: It is. It reminds me how important keeping food simple really is.
Barbara: Again on the simple thing - how many really complex dishes go down as classics? Thanks for visiting!
I like my eggs poached. But whichever way it’s done, this dish is still a great great classic!
Y: Poached does seem a more popular way to do it. In fact I had the poached with shavings combination in a restaurant just the other day - delicious.
Scott this things look yummy i want this when you come to your polish home….CHrissss(your bro)
and your mum Eva
That looks good! A runny egg yolk makes almost everything better.
Chris: Awww…I’ll try my best!
Kevin: Yolks almost always have to be runny. I don’t like them any other way
There is nothing like a perfectly cooked egg, is there?
We’re eagerly awaiting a shipment of laying hens and hoping fervently that our hound dog is stopped by the invisible fence that we’ve installed since our incredibly brief and violent first attempt at chicken ownership…
[...] up is my own classic styled asparagus with eggs and parmesan. This is a dish which has been around for ages in many different variations, and is basically [...]
LOVE THIS PHOTO!
Rebecca @ foodiewithfamily.com: I can imagine the bloodbath!
steamy kitchen: I had a little photographic help from a certain person and I think I’m getting a little better
Thanks for that!
Do you eat this for breakfast, lunch or dinner? Hell, I’ll eat this all day and every day.
Michelle: Unfortunately the Asparagus season is over now, so the only way to eat it is to buy imported…Quite feasible but not so moral!