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Home > Restaurants > Recipes > Baked Asparagus and Egg

Baked Asparagus and Egg

Provided by: Chef Frank de Carlo
Served at: Peasant

  • Type of Dish: Sides, Small Plates
  • Servings: 6
  • Cuisine: Italian
  • Special Requests: Quick and Easy
  • Reader Rating: Write a Review

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36 green or white asparagus spears, peeled and trimmed
6 tablespoons unsalted butter, melted
3 cups coarsely grated Parmigiano-Reggiano (about 6 ounces)
6 eggs
Salt and cracked black pepper
1 tablespoon extra-virgin olive oil


Preheat the oven to 450 degrees. Steam the asparagus until just tender. Set out 6 individual baking dishes and place 6 asparagus spears in each dish. Pour 1 tablespoon butter over each batch of asparagus, and sprinkle with 1⁄2 cup cheese. Make a shallow “nest” in the middle of the cheese and crack an egg into each “nest.” Season lightly with salt and pepper, and bake in the oven until the eggs set and the cheese is golden brown, about 8 to 10 minutes. Remove from the oven and drizzle very lightly with olive oil. Serve immediately. (Published 2003)

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