Every week since the Broadway Farmers Market opened, on Mother’s Day, we’ve been buying a bunch of asparagus. And every week, it has met the same fate: roasted, topped with a fried egg, and sprinkled with an immoderate dusting of Parmigiano-Reggiano.
I’m sure the idea didn’t originate in the book Cucina Simpatica, but its recipe can’t be improved upon. Make this, quick, before asparagus season is over.
ASPARAGUS IN BED
Adapted from Cucina Simpatica, by Johanne Killeen and George Germon
1 pound asparagus, trimmed
1 tablespoon butter
1 ounce grated Parmigiano-Reggiano
Preheat the oven to 425°F. Toss the asparagus with a light coating of olive oil and sprinkle with salt. Arrange in a single layer on a baking sheet and roast until tender, about 10 minutes (check it at 8 minutes).
Meanwhile, melt the butter in a skillet over medium heat. Fry the eggs sunny-side up, sprinkling with salt. Divide the asparagus between two heated plates and top each with a fried egg. Pour a little of the remaining butter from the pan onto each egg. Sprinkle the asparagus and egg all over with the cheese and serve with rustic bread such as Columbia City Bakery’s Walnut Levain.