Serves: 2
Total Calories: 254

1 pound asparagus spears
salt
3 tablespoons unsalted butter
Freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano
4 large eggs

1 Trim off the base of the asparagus at the point where the stem turns from white to green. Bring about 2 inches of water to a boil in a large skillet. Add the asparagus and salt to taste. Cook until the asparagus bend slightly when you lift them from the stem end, about 4 to 8 minutes. Cooking time will depend on the thickness of the asparagus. Transfer the asparagus with tongs to a strainer. Drain, then pat them dry.

2 Place a rack in the center of the oven. Preheat the oven to 450°F. Butter a large baking dish.

3 Arrange the asparagus side by side in the baking dish, overlapping them slightly. Dot with 1 tablespoon of the butter, and sprinkle with pepper and the cheese.

4 Bake 15 minutes or until the cheese is melted and golden.

5 In a large nonstick skillet, melt the remaining 2 tablespoons butter over medium heat. When the butter foam subsides, break one egg into a cup, then carefully slide it into the pan. Repeat with the remaining eggs. Sprinkle with salt and cook until the eggs are set to taste, about 2 to 3 minutes.

6 Divide the asparagus among the plates. Place the eggs on top. Spoon the pan juices over the top and serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 254
Calories from Fat: 203

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