Asparagus and Egg

This is another dish that’s more like a suggestion than it is an exact recipe. But it may be the most delicious suggestion you’ll ever receive. There is absolutely nothing like farm fresh spring asparagus. Crispy and subtle, they require minimal cooking time or additional ingredients. Feel free to add your own spices or fresh herbs. Tarragon pairs nicely with asparagus and eggs. Gruyere cheese would be a welcome change as well.

1 egg per serving
About 4-5 asparagus spears per person
1 Tablespoon olive oil
1 Tablespoon butter
1 Tablespoon chopped dill
Salt and pepper
Parmesan (a good hunk of parmesan that you grate on a microplane is best here, but pregrated is perfectly fine in a pinch)

In a large pan (or you can use 2 frying pans and cook eggs and asparagus at the same time, but for less to clean one works well), add the tablespoon of olive oil and asparagus. Sprinkle with a pinch of salt. Saute over medium heat tossing the asparagus every couple of minutes for about 5 minutes or until softened with just a hint of crisp left. Remove from heat and toss with most of the dill (reserve a little to add to the top of your egg). To the hot pan add the butter and gently crack 2 eggs. Sprinkle with salt and pepper. Cook over low heat until the whites are cooked but the yolk is runner. If you prefer crispy edges, bump the heat up slightly and toss the butter around the edges to crisp.
Add asparagus to a plate and top asparagus with an egg. Grate parmesan cheese over the top and garnish with the extra dill.