Steamed Green Asparagus with Parmesan Fried Eggs

Celeb chef and restaurateur Giorgio Locatelli shares a new dish from his light seasonal menu
Tuesday , 30 April 2013
Steamed Green Asparagus with Parmesan Fried Eggs
Steamed Green Asparagus with Parmesan Fried Eggs




1kg green asparagus

200g Parmesan

cheese, grated

Extra-virgin olive oil

8 eggs

200g beurre noisette (browned butter)

Salt and freshly ground black pepper, to taste



1. Trim off the woody bases from the asparagus and peel the stalks.

2. Steam the asparagus for 10 to 15 minutes until al dente, or blanch in boiling water for 5 minutes. 

3. Prepare 2 fried eggs per person.

4. Arrange the asparagus on one side of the serving plates. Sprinkle the tips with Parmesan cheese; arrange the fried eggs on the opposite part of the asparagus. Cover the Parmesan with butter noisette.



“Beurre noisette” translates as hazelnut butter, but there are no nuts involved! To make it, simply melt butter in a heavy-bottomed pan over a low heat until the volume reduces and brown specs start to appear, then remove it from the heat.

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