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    Lidia’s Asparagus Gratinate with Eggs Oreganato

    Group 393Easy
    Group 3822 people
    T220 min

    Lidia Bastianich


    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




    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.