The Farmers Market at the X
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| asparagus with fried eggs and cheese |
1# fresh asparagus
1/2 tablespoon butter
1/2 tablespoon olive oil
4 large eggs
salt and freshly ground black pepper to taste
1/4-1/2 cup grated Parmesan or Pecorino cheese
In a wide pot, bring several inches of water to a boil. While the water heats, snap off the fibrous ends of the
asparagus spears. Cook the asparagus in the boiling water for 5-8 minutes, until just tender.
While the asparagus cooks, heat the butter and olive oil in a heavy skillet. Crack the eggs into the skillet.
Cover and cook until the whites are firm and crisp around the edges and the yolks are partially cooked, but
not hard-set. Arrage the hot asparagus on warmed serving plates, top with the fried eggs, and sprinkle with
salt, pepper, and grated cheese. Serve immediately.
From “Moosewood Restaurant Cooks at Home” by The Moosewood Collective.
1/2 tablespoon butter
1/2 tablespoon olive oil
4 large eggs
salt and freshly ground black pepper to taste
1/4-1/2 cup grated Parmesan or Pecorino cheese
In a wide pot, bring several inches of water to a boil. While the water heats, snap off the fibrous ends of the
asparagus spears. Cook the asparagus in the boiling water for 5-8 minutes, until just tender.
While the asparagus cooks, heat the butter and olive oil in a heavy skillet. Crack the eggs into the skillet.
Cover and cook until the whites are firm and crisp around the edges and the yolks are partially cooked, but
not hard-set. Arrage the hot asparagus on warmed serving plates, top with the fried eggs, and sprinkle with
salt, pepper, and grated cheese. Serve immediately.
From “Moosewood Restaurant Cooks at Home” by The Moosewood Collective.
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