Easy and elegant looking, this classic Italian dish has been a favorite of ours for a long time, and we shared it with you in one of our cookbooks years ago. But then we tried a simple little recipe by Deborah Madison in which she recommends a sizzling vinegar and shallot sauce for fried eggs, which gives them a “new personality.” It is a great combo.
This dish is good for brunch or a special supper, especially in spring when the first beautiful asparagus spears appear at the farmers’ market or in your garden.
Serves 2
Time: 15 to 20 minutes
Salt and freshly ground black pepper
1 pound fresh asparagus
2 large shallots
3 teaspoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 or 4 large eggs
2 tablespoons shaved Pecorino Romano cheese
In a wide pot, bring several inches of salted water to a boil. While the water heats, snap off and discard the fibrous tough ends of the asparagus spears and peel and finely slice or dice the shallots. Set aside.
When the water boils, cook the asparagus spears until just tender, 5 to 8 minutes.
While the asparagus cooks, heat 2 teaspoons of the olive oil in a heavy skillet on medium-high heat. Sizzle the shallots until golden brown, a minute or two. Transfer to a cup and stir in the vinegar. Set aside.
Add the remaining 1 teaspoon olive oil to the hot skillet and 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.
Arrange the drained, hot asparagus on serving plates and top with the fried eggs. Top the fried eggs with the shallots. Sprinkle on the cheese and salt and pepper and serve immediately.
Serve after Watercress Toast or Green and Yellow Summer Fritters or Edamame Hummus with crudités. At brunch, this goes well with Focaccia Pugliese and Sweet Fruit Smoothies.