Poached eggs paired with asparagus and a rich, creamy Parmigiano Reggiano sauce make for an elegant and delicious meal that is perfect for any occasion. This dish requires minimal effort to prepare but yields impressive results.
#### Ingredients:
- 4 large asparagus spears, trimmed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 large eggs
- 1/2 cup grated Parmigiano Reggiano cheese
- Freshly ground black pepper
#### Instructions:
1. **Prepare the Asparagus:**
- Rinse the asparagus spears under cold water.
- Trim off any woody ends by slicing them with a sharp knife at an angle until they break naturally.
2. **Cook the Asparagus:**
- Bring a large pot of salted water to a boil over high heat.
- Add the trimmed asparagus and cook for 3-4 minutes, or until just tender but still crisp.
- Remove with tongs and immediately plunge into an ice bath to stop cooking. Drain well.
3. **Poach the Eggs:**
- Fill another pot with water and bring it to a gentle simmer over medium heat.
- Crack each egg into a small bowl or ramekin.
- Gently pour each egg into the simmering water, ensuring they don’t stick together.
- Cook for about 3-4 minutes, until whites are just set but yolks are still runny.
4. **Prepare the Parmigiano Reggiano Sauce:**
- In a small saucepan, heat 2 tablespoons of olive oil over medium heat.
- Add the grated Parmigiano Reggiano cheese and stir continuously until melted and creamy, about 2-3 minutes.
- Season with a pinch of freshly ground black pepper.
5. **Serve the Dish:**
- Place a portion of asparagus on each plate or directly into a shared dish.
- Carefully arrange one poached egg atop each serving of asparagus.
- Spoon some Parmigiano Reggiano sauce over the eggs and asparagus, ensuring an even distribution.
6. **Garnish:**
- Optionally, add a few additional shavings of Parmigiano Reggiano cheese for extra flavor and texture.
- Serve immediately while everything is still warm.
#### Tips:
- For a vegetarian version, you can substitute the eggs with a plant-based egg alternative or omit them entirely if desired.
- Adjust the cooking time of asparagus based on their thickness; thinner spears require less time to cook.
- Ensure that your water is just simmering when poaching the eggs to avoid overcooking the whites.
This dish not only looks beautiful but also provides a delightful balance of textures and flavors, making it a standout addition to any menu. Perfect for brunch, lunch, or an elegant dinner party, enjoy creating this stunning asparagus poached eggs and Parmigiano Reggiano sauce!