Eggs & Asparagus with Parmesan

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It was just past 1 a.m. when I  walked through the front door.  My husband was uncharacteristically asleep, and the fridge’s most appetizing food items were eggs, asparagus and a few sprinkles of parmesan.  Poaching was my first instinct, but an Epicurious search brought a complete dish by 1:12 a.m.

This dish has the right balance of carbs, protein and fat.  It’s versatile enough for breakfast, lunch or dinner – but the most important element is to serve this for your girl immediately.

Before you present this recipe, make sure she’s okay with over easy.  (I’m talking about the yolk.)  Many are easily grossed out by the idea, look or texture of a runny egg, so ask up front before you fall into a Cook This…Get Laid FAIL, aka 1-star.  In fact, make it habit to ask her her food preferences during casual conversation to make sure you end up in 5-star of the Cook This…Get Laid scale.

I took one bite, and started prepping another serving right away.  The only thing that would have been better were if a man served it to me.  Even better, if that man were my husband.

This recipe gets 4-stars.  It’s an almost a perfect recipe thanks to the ease and simple presentation.  It’s a touch short of a CTGL top-tier recipe.  Believe me, she’ll be grateful. BUT as a morning after meal, it gets an outstanding 5-star!

Eggs & Asparagus is a 4-star recipe. Sufficient for heavy petting, but not necessarily a grand slam. An excellent morning after though.

Eggs & Asparagus with Parmesan

  • 1 large handful of medium asparagus, trim the ends
  • 1 tablespoon unsalted butter
  • 1 small handful of freshly grated Parmigiano-Reggiano
  • 2 large eggs
  • 1 teaspoon extra virgin olive oil

Serves ONE.

  1. Preheat oven to 425°F.  Make sure that sucker is HOT!
  2. Cook asparagus in a large deep pot of boiling salted water.  Not too long, they should be a bright vibrant green – about 3 minutes. Transfer with tongs to paper towels to drain.
  3. Butter baking dish using 1 tablespoon butter, then place asparagus on dish. Season with salt and pepper, then sprinkle half of cheese on top.
  4. Heat olive oil in a 10-inch nonstick skillet over medium/high heat, then lightly fry eggs, seasoning with salt and pepper, until whites are barely set, about 90 seconds.
  5. Carefully transfer eggs to baking dish with a slotted spatula, placing on top of asparagus. Top eggs with remaining cheese to taste.

Bake until cheese is melted and eggs are cooked as desired, 3 to 4 minutes for runny yolks.

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About Mona

I'm a food writer and home cook that loves to talk about healthy food and romance.
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