800 g/1 3⁄4 lb asparagus , spears trimmed
4 tablespoons freshly grated Parmesan cheese
80 g/3 oz butter 4 eggs salt salt and pepper


1.Tie the asparagus together in a bunch. Fill a tall, narrow saucepan or asparagus pan with water, bring tothe boil and add the asparagus so that the tips are above the waterline.
2.Steam for about 20 minutes until tender, then drain and arrange on a warm serving dish, half on one side and half on the other with their tips touching.
3.Sprinkle with the Parmesan, then melt 40 g/ 1 1/2 oz of the butter and spoon it over the asparagus. Melt the remaining butter ina pan, break in the eggs, one at atime, season with salt and cook until the whites have set.
4.Lift out with a fish slice and place on top of the asparagus tips.

Leave a Reply

Your email address will not be published.