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Grana PadanoVegetables

Lidia’s Asparagus Gratinate with Eggs Oreganato

Name: Lidia’s Asparagus Gratinate with Eggs Oreganato
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2 people
Cuisine: Italian
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

Easy

2 people

20 min

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:

STEP 1

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

STEP 2

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.

STEP 3

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.

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Lidia’s Asparagus Gratinate with Eggs Oreganato

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:

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

Asparagus and mushroom salad with creamy Grana Padano vinaigrette

Brussel Sprout citrus raisin salad with Grana Padano snow