Tastes of Summer (2003)

See Also
  Baked Asparagus and Egg

The Chef
Frank de Carlo of Peasant

Serves 6

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.