My recent trip down Breakfast Memory Lane with Eggs Benedict got me to thinking about (and craving for) another wonderful egg recipe – Egg Asparagus Milanese. While these beautiful eggs combined with bright asparagus are well rooted in Italy, mine have just a kiss of my American-Southern influence. Like most cooks with either Southern roots or an Okie parent (a.k.a dear old Dad), I like my eggs fried “dirty” – that is to say fried in a skillet filled with bacon drippings. The little specks of browned bacon bits cause the eggs to freckle, hence the name “dirty”. (For more on the subject, see my recipe for Country Corned Beef Hash & “Dirty” Fried Eggs – another breakfast favorite).
In addition to the whole bacon-dripping method to fry up my eggs, I also added an onion ring to the mix. This does two things – gives the eggs a wonderful, round shape and brings another layer of texture and flavor to the party. While most recipes for Egg-Asparagus Milanese call for steamed asparagus, in our house we like to sear the tips. It’s simply a matter of personal tastes. Granted, steamed asparagus are delicious. Hubby and I both enjoy steamed asparagus as a side on their own or with a sauce. However; no amount of sauce would convince Kiddo that steamed asparagus are delicious. Searing the asparagus gives them a nice speckled look (in keeping with the whole dirty-egg thing) while bringing a nice smoky flavor to the vegetable.
With all that said, let’s take another look at Egg-Asparagus Milanese, a recipe originally shared back in May 2014. Hope you enjoy! And remember; your feedback is always welcome here at Rosemarie’s Kitchen.
1 lb asparagus, ends trimmed
2 tablespoons unsalted butter
1/2 Lemon, juice only
4 large rings of an onion
4 tablespoons bacon drippings*
Salt and freshly ground pepper, to taste
1 Shallot, minced
2 tablespoons Panko crumbs
Cook The Asparagus:
Melt butter in a large skillet over medium-high heat. Add asparagus and roll gently to coat in butter. Squeeze half a lemon over the asparagus. Cook until lightly charred, rotating pan as needed to cook asparagus on all sides, about 8 minutes. Remove from pan, keep warm until ready to serve.
Cook the Eggs:
While the asparagus is cooking, slice a large onion in half. From each half, slice two rings. Use the outermost rings to create 4 onion molds for the eggs, and set aside. Finely mince the shallots and set aside.
In the same pan that the asparagus was cooked in, brown the onion rings on one side over medium heat, about 5 minutes. Turn rings, add a little bacon drippings or oil to the center of each onion ring. Carefully break the eggs into the rings in the pan, and season with salt and pepper. (You can also break the eggs one at a time into a small bowl and pour into each ring). Cook until the whites and yolks are set, about 4 minutes. (If eggs aren’t quit set; cover with small lid to “steam” for a few minutes). Using a wide spatula, place 1 egg on each serving of asparagus. Keep warm.
Add the shallot and Panko to the pan and sauté until the crumbs are golden, about 2 minutes. Sprinkle over the eggs and serve immediately.
* Don’t have any bacon drippings? No problem. You can either cook up some smoky bacon to serve with this egg-asparagus combination or use oil instead.
For my original posting including the recipe for Popovers featured in the photograph, follow the link below: