Roast Asparagus with Fried Egg

That title sounds so unromantic compared to the Italian Asparagi alla Milanese. In it’s classic form it’s a plate of blanched asparagus topped with a poached egg and a blizzard of grated Parmigiano Reggiano. In my world it’s roasted asparagus topped with an egg fried in olive oil and topped with a blizzard of grated or shaved Parmigiano Reggiano.

I love it with really thick asparagus that comes from the Sacramento Delta to farmers markets this time of year but it’s also good with medium (see above) or even thin asparagus. I roast them in one layer on parchment paper after seasoning them with salt, pepper, and olive oil in a preheated 400℉ oven until tender. Then I fry an egg in olive oil, put the egg on the asparagus and cover the whole thing with grated or shaved Reggiano Parmigiano. That’s it. That’s the recipe.

I had a conversation with Madeleine Brand of KCRW’s Press Play about my favorite Spring vegetable recipes and this was on the list. I realized I didn’t have a photo of the dish and as I was about to rush to the grocery store to get some asparagus my pal the talented author and engaging culinary tour operator Elizabeth Minchilli face timed from Italy. After chatting for awhile she said she had to go to make dinner. “What was the menu?”, I asked. When she said Asparagi alla Milanese I begged her to take a photo so I didn’t have to rush to the store. That’s a friend for you. It’s her photo at the top of this post. I can’t wait to be back there with her. Crossing my fingers that our planned tour to Abruzzo in September actually happens.