Asparagus Bonarrigo Style
- 1 to 2 pounds green asparagus
- 3 cups water
- 2 tsp Salt
- Parmesan Cheese grated
- 3 eggs
- 1 tbsp olive oil
- Salt and Pepper
Remove woody ends from asparagus stalks. Peel stalks that are not tender. Tie asparagus in a bundle. In a deep saucepan bring water and salt to a boil. Place bundle of asparagus in the boiling water. Cover, lower the heat to simmer, and cook for 20 minutes.
Drain the asparagus and place on the serving plate. Sprinkle with cheese as desired.
Fry the eggs in the oil to sunny side. Place fried egg on top of the asparagus. Salt and pepper to taste.
1. We also use roasted asparagus.
2. Add a side of salsa or marinara if you like.
Recipe from Merrill’s Kitchen.