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Asparagus Milanese by Tobie Puttock

Recipe by Tobie Puttock

Serves 2.

This dish is also perfect served with truffles, either a little truffle oil or lashings of freshly grated truffle over the top.

  • 10 asparagus spears, white or green, tough ends removed
  • 2 eggs, best quality you can afford
  • 30g butter
  • sea salt and freshly cracked pepper
  • parmigiano reggiano for grating

Asparagus Milanese makes for a delicious breakfast or light lunch.

  1. To make Asparagus Milanese, start by bringing a pot of water to the boil.
  2. Heat the butter in a large pan over a low/ medium heat.  Once the butter has melted and starts to sizzle, carefully crack the eggs into the pan and cook for 1-2 minutes or until the white has set.
  3. While the eggs are cooking, plunge the asparagus into boiling salted water for about 20 seconds.  Remove with a slotted spoon or tongs and distribute between two serving plates.
  4. Arrange the eggs on top of the asparagus and drizzle any remaining butter from the pan over the asparagus.
  5. Finish with a pinch of salt, some cracked pepper and some freshly grated parmigiana reggiano.

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