Asparagus Milanese

Name: Asparagus Milanese
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: Eggs medium 4; Grana Padano PDO cheese (for grating) 4 spoonfuls; Black pepper to taste; Asparagus 3.5 lbs; Butter 1 tbsp

it es fr de br

201

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 201
Carbohydrates g 7.1
of which sugars g 7.1
Protein g 18.3
Fats g 11.1
of which saturated fat g 5.51
Fiber g 4.6
Cholesterol mg 223
Sodium mg 140

Difficulty: Easy
Prep time: 20 min
Cook time: 35 min
Serving: 4
Cost: Average

PRESENTATION

Soft greens and golden yolk come together in Asparagus Milanese, a classic among Italian asparagus recipes that always brings a burst of springtime to the table. Green asparagus spears look fresh and vibrant on the plate, especially topped with a perfectly cooked fried egg on asparagus and a healthy sprinkle of Parmigiano-Reggiano (that little touch makes ALL the difference). The mix of rich, runny yolk over tender asparagus gives a nice creamy texture with every bite, while the cheese melts just enough for a great finish. Brunches, spring family dinners, or even quick lunches feel special with this simple asparagus dish, since its color and aroma tend to draw everyone's attention—a good looking plate that's also DELICIOUS is pretty much win-win. Busy weeknights or weekend gatherings, people usually ask for seconds because the flavor feels both light and filling at the same time, with that balance of earthy asparagus, egg comfort, and a little saltiness from Parmigiano-Reggiano.

Families appreciate Asparagus Milanese since it covers a lot of ground: quick side dish for bigger meals, unique option for brunch recipes (always get compliments), and nice way to bring Italian asparagus to a regular menu with hardly any fuss. Serving it up warm or room temp works just as well—especially during those spring picnic days when you need something that travels nicely (set it out, people dig in, nobody complains). The simple asparagus dish stays flexible too: swap in other cheeses if you don’t have Parmigiano, toss on herbs, or add a squeeze of lemon for a little zing. Even picky eaters tend to go for eggs and asparagus, so it works for family dinners when everyone’s got different tastes—just a really RELIABLE choice with a good look and great flavor. As far as Italian asparagus recipes go, there’s not much that’s as easy, satisfying, and family-friendly...that little splash of golden yolk over green just makes people happy, whether it’s a quiet meal at home or a packed table with friends.

How to prepare Asparagus Milanese

Wash the asparagus under running water 1, dry them 2, and using a sharp knife, cut off the white and tougher parts 3 of the stalks

and with a vegetable peeler 4 or a small knife, remove the outer layer to facilitate cooking; gather the cleaned asparagus into a bunch 5, tie them with kitchen string, then place the asparagus vertically in a tall, narrow pot 6 containing 4 quarts of water; this way the stalks will boil in the water and the tips will cook with steam. Let the asparagus cook until they are soft.

In the meantime, prepare the ciarighì eggs (or fried eggs) by melting the butter in a pan and placing the egg 7 in it without breaking it, to cook sunny side up (We recommend cooking one egg at a time). Then when the egg is cooked (the yolk should remain a bit soft) remove it from the pan and set it aside, and in the same pan, place the drained asparagus 9 (we recommend cooking one portion of asparagus at a time),

arranging them in a radial pattern with the tips in the center and cover them with the eggs 10; salt, pepper 11 and sprinkle with Grana Padano PDO 12, then cook on low heat until the cheese partially melts, and serve the Milanese-style asparagus still hot.

Storage

It is best to consume the Milanese-style asparagus as soon as they are ready. If you wish, you can prepare the already cooked asparagus in an airtight container in the fridge, and later accompany them with the freshly prepared ciarighì egg!

Advice

To best cook the asparagus in a tall, narrow pot, tie them with string so that during cooking they do not move and risk breaking, or cook them in a specific steel basket, or change the dish, laying them in a pot wide enough to contain them.

We recommend cooking the eggs one at a time and pan-cooking the asparagus already divided into portions in this way it will be easier to control the cooking and you will get perfect Milanese-style asparagus!

The combination of eggs and vegetables is very tasty and nutritious, and if you are a fan of this type of main course, we recommend also trying leeks and eggs baked or eggs in bell peppers!

Curiosity

The harvesting of asparagus, done with a special spoon-shaped tool, is entrusted to experienced people who are more skilled as they manage to move the least amount of soil during this operation, a precaution that greatly simplifies the cleaning procedures before cooking.

For the translation of some texts, artificial intelligence tools may have been used.