Lidia’s Asparagus Gratinate with Eggs Oreganato

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Lidia’s Asparagus Gratinate with Eggs Oreganato


. Difficulty: Easy . Serves: 2 people . Preparation time: 20 minutes


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


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.
Lidia Bastianich