I love eggs, especially with vegetables. I love the way the runny yolk gets into every crevice and yummy bite.

Eggs in vegetable dishes are more popular in Italy and France, but they are slowly making their way into the American cuisine as well. When I see it on a menu, I order it. It is these little things that make me so happy.

While browsing through my cookbooks, I came across this recipe by Andrew Cardellini from his “Urban Italian” cookbook. I love the easy and comfortable tone to his writing, as well as the information he provides about each of his recipes.

When I saw this one with the asparagus and runny eggs, it was a done deal for me. I had to make it.

This recipe was scrumptious! Fantastic, delectable, mouth-watering and delightful—- enough said.

Trust me, this recipe is fast and easy. Just measure all your ingredients before you begin. The whole process will take no time at all. This recipe didn’t indicate the number of servings, but I would estimate that it serves about 4 very satisfied people.

Ingredients for the Asparagus Parmigiana

1 bunch asparagus (about 16 stalks)
1 tsp melted butter or extra-virgin olive oil, plus more to coat the pan
a generous pinch of salt (about 1/2 tsp. or more)
1/4 tsp. freshly ground black pepper
2 tsp. fresh thyme, chopped
2 tsp. fresh rosemary, chopped
4 eggs
2 tbsp. grated Parmigiano-Reggiano cheese
1 tbsp. breadcrumbs or panko breadcrumbs
a generous drizzle of balsamic vinegar

Place a large pot of salted water on stove. Bring to a boil.

Trim about 2 inches off the bottom of the asparagus. (If you really want to be fancy, you can peel the stalks with a carrot peeler).

Blanch the asparagus in the boiling water for 2-3 minutes, until the color intensifies.

Prepare a bowl with ice water.

Remove the asparagus and place into ice water to immediately stop the cooking process.

Set your oven rack one notch below the top and turn the oven to broil.

Coat the bottom of a long pyrex or earthenware oven-friendly casserole with melted butter, or olive oil using a pastry brush.

Lay the asparagus in the casserole, making sure the pieces are placed tightly together with no spaces in between. (otherwise the egg will run through instead of browning over the asparagus.)

Use a pastry brush to glaze the asparagus with melted olive oil. Season with salt and pepper, and sprinkle the thyme and rosemary on top. Be generous with the herbs and seasonings; they are important to the dish’s flavor, so make sure every piece of asparagus gets its share.

Crack the eggs and put directly over the asparagus. 

 

Sprinkle the cheese over the entire dish.

Place the casserole in the oven and broil for 2 minutes. The egg whites should be fluffy white with brown specks, but the yolks should still be runny when cut.

Remove the asparagus from the oven and drizzle a small amount of balsamic vinegar over the top.

Serve immediately in the baking dish.

It’s that simple!