Success is sweet and sweeter if long delayed and gotten through many struggles and defeats.
The Chef Frank de Carlo of Peasant
Servings Serves 6
Ingredients 36 green or white asparagus spears, peeled and trimmed 6 tablespoons unsalted butter, melted 3 cups coarsely grated Parmigiano-Reggiano (about 6 ounces) 6 eggs Salt and cracked black pepper 1 tablespoon extra-virgin olive oil
Cooking Instructions Preheat the oven to 450 degrees. Steam the asparagus until just tender. Set out 6 individual baking dishes and place 6 asparagus spears in each dish. Pour 1 tablespoon butter over each batch of asparagus, and sprinkle with 1⁄2 cup cheese. Make a shallow “nest” in the middle of the cheese and crack an egg into each “nest.” Season lightly with salt and pepper, and bake in the oven until the eggs set and the cheese is golden brown, about 8 to 10 minutes. Remove from the oven and drizzle very lightly with olive oil. Serve immediately.