ASPARAGUS DUTCH STYLE

Asparagus Dutch Style image

Provided by Mark Bittman

Categories easy, quick, weekday, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 to 2 pounds asparagus, trimmed
6 tablespoons butter, or more
4 eggs
Salt and pepper
8 thin slices dry-cured ham, like prosciutto
12 or 16 paper-thin slices Parmigiano-Reggiano

Steps:

Poach or steam asparagus in or above boiling salted water until it is bright green and just tender, 3 to 7 minutes, depending on its thickness. Meanwhile, put 4 tablespoons butter in a small saucepan over low heat.
Place at least 2 tablespoons butter in a large skillet, preferably nonstick, and turn heat to medium. When butter in skillet melts, crack eggs into it. Cook, sprinkling with salt and pepper, until whites are no longer runny, about 5 minutes.
Drain asparagus and divide among 4 plates. Turn off heat under butter in saucepan the moment it browns; if eggs are not quite ready, keep butter warm over low flame.
Top asparagus with a portion of ham, then a fried egg, then some browned butter, and finally a few slices of the cheese. Serve.

Nutrition Facts : @context http, Calories 670, UnsaturatedFat 16 grams, Carbohydrate 12 grams, Fat 48 grams, Fiber 4 grams, Protein 49 grams, SaturatedFat 29 grams, Sodium 1820 milligrams, Sugar 5 grams, TransFat 1 gram