Recipe of Quick Asparagus Parmesan Sunny Side Eggs
Hey everyone, it's John, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Make Favorite Asparagus Parmesan Sunny Side Eggs. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Asparagus Parmesan Sunny Side Eggs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Asparagus Parmesan Sunny Side Eggs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Asparagus Parmesan Sunny Side Eggs is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Asparagus Parmesan Sunny Side Eggs estimated approx 15 mins.
To begin with this recipe, we have to first prepare a few ingredients. You can cook Asparagus Parmesan Sunny Side Eggs using 10 ingredients and 10 steps. Here is how you can achieve it.
My wife had cravings for asparagus so we ended up with huge amounts of asparagus in the refrigerator. I had to get creative.
Ingredients and spices that need to be Get to make Asparagus Parmesan Sunny Side Eggs:
- 1 small Potato finely diced
- 5 Green thin Asparagus cut into 2-3 cm pieces
- 1 small Onion or challotte finely chopped
- 1 cup Shaved parmesan (use peeler)
- 1 cup Extra fine olive oil (preferably unfiltered)
- 3 Eggs
- 1 cup White wine
- 1 pinch Salt
- 1 pinch Salt
- 1 medium sized bowl
Steps to make Asparagus Parmesan Sunny Side Eggs
- Heat a skillet on high heat
- When hot add some of the olive oil and the diced potato. When golden brown take it out and put in a bowl.
- Reheat the skillet, add a little olive oil and the onions. When golden brown remove from the skillet and add to the bowl.
- Reheat the skillet, add some olive oil and add the asparagus. Cook shortly (its important to keep the shiny green color) and add the potato onion.
- Add the white wine and allow the alcohol to evaporate.
- Season with salt and pepper and stir
- Break the eggs into a cup or a bowl (make sure there's no blood in it) and add on top of the vegetables. Add a tablespoon of wine and close the lid. Cook on low heat until the eggs turn white. The eggs should be white and runny.
- When ready drizzle some olive oil on the eggs and sprinkle the parmesan cheese on top.
- If you wish to make this dish fancier you can either add some fried diced pancetta to the blend or prosciutto or a teaspoon of Balooga caviar or just drizzle a few drops of truffle oil on the eggs before serving.
- Enjoy
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