Roast Asparagus Milanese
Up in Connecticut, my mother’s asparagus is already coming up. It’s almost a month early but with such a mild winter and a warm spring, everything’s off schedule. At the Greenwich Grill where I had the chicken with bacon and pine nuts from the last post, Reed had asparagus Milanese, a.k.a. Roast asparagus with a fried egg. It was delicious and since I have wonderful fresh asparagus on hand I thought it would be a great time to give it a try.
Sadly a few years ago voles decimated my parents’ asparagus beds but they put in new ones surrounded by wire cages to protect the roots. The wire cages seem to be doing the job because the new plants are flourishing.
Generally, when I roast asparagus I go with olive oil, sesame seeds, and garlic salt but the Greenwich Grill’s version was delicious and substantial enough to be a light lunch. The Greenwich Grill is an interesting place. It specializes in Italian food with Japanese touches. For instance, our bread was served with tuna infused cream cheese (I’m not a fan) instead of the usual olive oil. I preferred their Italian focused dishes like asparagus or the chicken with bacon.
Roast Asparagus Milanese (serves 2)
- 2 tablespoons olive oil
- 10-15 asparagus spears, trimmed
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic salt
- a couple grinds of fresh black pepper
- 2 large eggs
- 1 tablespoon butter
Preheat oven to 450°F. Toss the asparagus on a baking sheet with olive oil. Sprinkle with salt and pepper. Roast until tender and browned in spots, about 15 minutes. Remove the asparagus from the oven group into two equal groups. Sprinkle cheese over the groups and roast until the cheese has melted, about 2-3 minutes. Plate the asparagus and keep warm.
Meanwhile, heat a large skillet and melt the butter. Once the foam subsides, fry the eggs. Gently transfer an egg on top of each group of asparagus. Season with salt and pepper; serve.
*Roast Asparagus Milanese would be great for breakfast or as a side dish alongside ham or roast chicken.