Asparagi alla Bismarck
Asparagus with fried egg and Parmesan
Asparagi alla Bismarck: tender spring asparagus with fried eggs, brown butter and Parmigiano
Asparagi alla Bismarck is how trattorias from the Veneto to Emilia serve the first asparagus of April and May as a light evening meal: just-tender spears laid on a plate, topped with eggs fried in butter, the butter poured over and a snowfall of Parmigiano. Dip the asparagus tips into the yolk and wipe the plate with bread. Parmigiano is always made with animal rennet, so use a vegetarian Italian-style hard cheese for a vegetarian plate. The mistake to avoid is overcooking the asparagus until it droops; it should still stand up straight when you lift a spear by its base. Chef's tip: let the butter foam until it turns hazelnut brown and smells nutty before you spoon it over, which makes the whole dish taste richer.
- Total time
- 14 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 14 oz green asparaguswoody ends snapped off
- 1 tsp salt
- 1 oz butter
- 4 eggslarge
- 1 oz Parmigiano or vegetarian hard cheesefinely grated
- ¼ tsp black pepperfreshly ground
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Boil a wide pan of water using the kettle, add ¾ tsp salt and lay in 14 oz green asparagus. Simmer until a knife slips easily into the thickest part of the stem but the spears are still bright green, 3–5 minutes depending on thickness.
5 minStep 2: Lift the asparagus out with tongs, drain on a tea towel and divide between two warm plates.
Step 3: Meanwhile melt 1 oz butter in a large frying pan over a medium heat. Crack in 4 eggs and fry until the whites are completely set and lacy at the edges, about 3 minutes. If you are cooking for anyone pregnant, a young child, an older person or anyone with a weakened immune system, cover the pan for a minute more until the yolks are firm.
4 minStep 4: Slide two eggs onto each plate of asparagus. Let the butter left in the pan foam until light brown and nutty, about 30 seconds, then pour it over.
1 minStep 5: Finish with 1 oz Parmigiano or vegetarian hard cheese, ¼ tsp black pepper and the rest of ¼ tsp salt. Serve at once.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 19 g
- Carbs
- 7 g
- Fat
- 26 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does asparagi alla Bismarck take?
- About 14 minutes in total: 4 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Mexican
Caramelised clay-pot tofu and mushroomsBraised tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Vietnamese