Tastes of Summer (2003)

See Also
Italian
  Baked Asparagus and Egg

The Chef
Frank de Carlo of Peasant

Servings
Serves 6

Ingredients
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

Cooking Instructions
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.









 
 
   
Dan Barber's Traditional Thanksgiving Feast
   
 
   
Daniel Boulud Taste Tests Recipes from 3 Amateur Chefs
 
Holiday Pairings: Fantasy Dishes and Pefect Bottles
Main Courses
Beef
Chicken
Seafood
Turkey
Vegetarian
Game
Other Dishes/Courses
Appetizers
Hors D'Oeuvres
Drinks
Breads
Condiments
Soups
Salads
Side Dishes
Desserts
Sauces & Dips
By Cuisine
American
Asian
French
Greek
Italian
Jewish/Kosher
Spanish/Latin
Occasions/Seasonal
Summer
Passover
Winter Holidays
 
 

 

 
Copyright © 2014 , New York Metro, Llc. All rights reserved.
NewYorkMagazine.com: About Us | Contact Us |  Privacy Policy | Terms of Use |  Search/Archives  | Advertise with Us  |  Newsletters  | Media Kit
New York Magazine: About New York   | Contact New York |  Subscribe to the Magazine |  Customer Services  | Media Kit