We are in the middle of the asparagus season so prices are low and the crop is at its best. Here’s a quick but actually quite elegant dish to serve as a light lunch or as a primo piatto.
Cook some asparagus using your favorite method, I cook mine in boiling water in a frying pan, so the asparagus can lay flat, but do steam them if you prefer. When are nearly cooked begin frying your eggs, the yolk needs to remain runny to form a ‘sauce’ for the asparagus. Place the cooked asparagus on the plates, top with the fried eggs (you can use quail’s eggs if you want to be very elegant), shave a little Parmigiano Reggiano over the top and a little balsamic vinegar. Serve with some good bread to soak up the juices.