It must be the showers but the asparagus is growing great guns on the plot. Celebrating both National Asparagus Month and Nation Vegetarian Week here is a lovely simple dish. It makes a great dish for lunch or breakfast. Sauteed Asparagus with Eggs and Parmesan, this quantity serves 2 people. This comes from Delia Smith’s Summer Collection a classic book that should be on everyone’s shelf. Can you believe it was published 1993?
8oz (225g) asparagus, washed and snapped to remove the woody end
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 hen’s eggs or 12 quails eggs
1 tablespoon parmesan shavings
salt and freshly milled pepper
Use a vegetable peeler to shave off thin slices of the cheese.
For this recipe you need two frying pans or a frying pan and a griddle pan. In the first (or the griddle pan) heat 1 tablespoon of olive oil over a high heat, add the asparagus stalks, then immediately turn the heat down to medium. Move the stalks around and turn them so they are a little toasted at the edges. This should take 3 -4 minutes but will depend on their thickness. When they are done, turn off the heat, add the balsamic vinegar and let them keep warm in the pan while you cook the eggs.
Heat 1 tablespoon of olive oil in the other frying pan and cook the eggs over a medium heat. If you are using quails eggs break the shell with a sharp knife as cracking the shell will break the yolk.
Arrange the asparagus on a warm plate with the pan juices. top each portion with 1 hen’s eggs or 3 quail’s eggs and season. Then sprinkle on the parmesan and serve (as Delia says) pronto!
As one of my favourite ways of serving asparagus is simply with Hollanaise sauce, I have combined the two and added Hollandaise on the side.
This is so tasty I could eat it every day.
Want the book? click here