Recipes / Asparagus with Eggs and Parmesan

Asparagus with Eggs and Parmesan

By Mark Bittman

Published May 15, 2024

I’ve had variations of this spring creation in a number of places. In Holland, they use ham; in Italy, they use Parmesan; in Germany, they use both. The key ingredients, however, are good asparagus and fried eggs, and the results are as delicious as they are easy. The combination of melted butter and runny egg yolk mimics Hollandaise sauce, though I think browning the butter yields a more flavorful result.

Photo: Daria Yakovleva
Photo: Daria Yakovleva
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The most difficult decision may be when to serve this. I like it as a light supper, but it’s also great at brunch. Other vegetables you can prepare this way: cauliflower would be equally nice.


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Asparagus with Eggs and Parmesan

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