Lidia’s Asparagus Gratinate with Eggs Oreganato
Difficulty Easy
|
Preparation  20 min
|
Servings for  2 people
|
Lidia Bastianich
Ingredients:
1 small bunch medium-thick asparagus
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
¼ cup + 2 TB grated Grana Padano
4 large eggs
¼ tsp dried oregano, preferably Sicilian oregano on the branch
Toasted bread, for serving
Preparation:
Break off the tough lower stems of the asparagus at their natural breaking point and discard. Peel the lower half of the remaining stems.
Heat up 1 tablespoon of the butter and 1 tablespoon of olive oil to the pan. Add the asparagus and season with salt and pepper. Cook, tossing occasionally until the asparagus is bright green, 2 to 3 minutes. Add a splash of water, cover the skillet, and cook, tossing occasionally, until the asparagus is tender, 3 to 4 minutes
Spread the asparagus in one layer. Sprinkle with ¼ cup grated cheese over top. Cover pan to melt the cheese. Remove the asparagus and divide between two plates.
Add remaining butter and olive oil, working with two eggs at a time. Break the eggs into the pan, careful to not break the yolks. An easy way is to break the eggs into a cup and then slide them out into the frying pan.
Sprinkle with salt and half of the dried oregano plus 1 TB grated cheese. Cover and cook until the eggs are done to your liking, about 3 minutes for set whites with still runny yolks. Repeat with the remaining eggs.
Serve the eggs over the asparagus, with toasted bread on the side.
Ricette correlate
|
Difficulty |
Preparation |
Servings for |
Asparagus and mushroom salad with creamy Grana Padano vinaigrette
|
Difficulty |
Preparation |
Servings for |
Brussel Sprout citrus raisin salad with Grana Padano snow
|
Difficulty |
Preparation |
Servings for |
Avocado spread with chickpeas, lemon zest and Grana Padano Riserva
|
Difficulty |
Preparation |
Servings for |
Fried potatoes bows
←
→
