Asparagus Dutch Style

Name: Asparagus Dutch Style
Total time: 20 min
Yield: 4 servings
Ingredients: 1 1/2 to 2 pounds asparagus, trimmed; 6 tablespoons butter, or more; 4 eggs; Salt and pepper; 8 thin slices dry-cured ham, like prosciutto; 12 or 16 paper-thin slices Parmigiano-Reggiano

By Mark Bittman

Total Time: 20 minutes
Rating: 4(12)
Comments: Read comments

Featured in: THE MINIMALIST; Amsterdam, Sunny Side Up

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Ingredients

Yield:4 servings

1½ to 2pounds asparagus, trimmed
6tablespoons butter, or more
4eggs
Salt and pepper
8thin slices dry-cured ham, like prosciutto
12 or 16paper-thin slices Parmigiano-Reggiano

Ingredient Substitution Guide

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Preparation

Step 1
Poach or steam asparagus in or above boiling salted water until it is bright green and just tender, 3 to 7 minutes, depending on its thickness. Meanwhile, put 4 tablespoons butter in a small saucepan over low heat.
Step 2
Place at least 2 tablespoons butter in a large skillet, preferably nonstick, and turn heat to medium. When butter in skillet melts, crack eggs into it. Cook, sprinkling with salt and pepper, until whites are no longer runny, about 5 minutes.
Step 3
Drain asparagus and divide among 4 plates. Turn off heat under butter in saucepan the moment it browns; if eggs are not quite ready, keep butter warm over low flame.
Step 4
Top asparagus with a portion of ham, then a fried egg, then some browned butter, and finally a few slices of the cheese. Serve.