I keep the March 2005 Saveur magazine pictured above on my cookbook shelf because it showcases one of our very favorite dinners of spring and summer, Asparagi alla Milanese.
When asparagus is in season, Lorenzo and I eat this dish at least once a week, and we never tire of it. It’s tasty (when the asparagus is local and fresh), it’s healthy, and it’s oh so quick and easy when cooking is the last thing you want to do in the heat. Ten minutes max, from preparation to table.
I’ll show you, step by step.
ASPARAGI ALLA MILANESE: THE RECIPE
What you need, per person:
- 8-10 stalks of asparagus
- 2 eggs
- Freshly grated Parmesan cheese
- Butter to fry the eggs (or olive oil)
- Salt and freshly ground pepper
STEP 1: Preparation
I always start by cutting off the hard ends of the asparagus, and then peeling the bottom third of each stalk.
That way, everything on the plate is ready to eat.
Start by cooking the asparagus in salted boiling water, until tender but still firm. About three to four minutes.
A minute or two into the asparagus cooking, fry the eggs in melted butter (or olive oil) on high heat. About two to three minutes. The yolks should be runny.
The key is NOT to overcook the asparagus or the eggs!
STEP 3: EATING
Serve the eggs on top of the asparagus, season with salt and fresh pepper, and grate Parmesan cheese over.
To eat, dip the asparagus into the runny yolks.
Serve with crusty bread.
So I thought I’d give you a glimpse of what is in our yard.
And these are the trees which are our pride and joy:
A towering chestnut tree (look how tiny our dinner table outside looks in comparison!), and
A luscious fig tree (please ripen soon!)
For More Information
A recipe for Asparagi alla Milanese you can print is here.
The postcard of Milan show fresh asparagus from Puglia in another of our favorite weekly markets in Milan, the Saturday market in Via Fauché.
Postcard from Milan
Submit a Comment
JOIN MY NEWSLETTER
Sign Up and
Learn more about the Italy – and the books – I love.
A two-fer! For free!
One of our favourite dishes. As good, proper Italians, Mary Ann and I have our own version of this delicious dish. A nice grilled slice of proper bread as the base, then the cooked asparagus, then flakes of parmigiano (that would melt in contact with the asparagus) and then a poached egg. The bread will soak up the yolk and provide the necessary crunchyness.
Plenty of other versions, like wrapping the asparagus in prosciutto crudo and then cook them in a pan.
Thank you and i look forward to the next post!
Thanks for these great suggestions for the next time!
Beautiful asparagus! And I didn’t know that the use of butter versus olive oil was the Milanese distinction. Very cool. Also, I love seeing the food blogs – more would not be unwelcome at all!