Asparagus, Morels & Egg
As spring hits in full force, we get amazing asparagus in Northern California. A little brown butter, a sizzled egg & some earthy morels along with the salty richness of the Parmigiano Reggiano, makes for a perfect taste of spring.
Asparagus, Morels & Egg
Courtesy of Chef Chris Cosentino
As spring hits in full force, we get amazing asparagus in Northern California. A little brown butter, a sizzled egg & some earthy morels along with the salty richness of the Parmigiano Reggiano, makes for a perfect taste of spring.
Ingredients
- 24 each Medium Asparagus spears
- ¼ lb Morels
- 4 Eggs
- Jacobson Flake salt
- Freshly ground black pepper
- Parmigiano Reggiano cheese
- 4 Tbsp Unsalted Butter
Featured Products
- ProBond® Luxe™ Saucier Pan, 2-Quart
- ProBond® Luxe™ 8.5-Inch Skillets
Directions
- Snap the tough ends from the asparagus spears, where the asparagus breaks is where the asparagus is tender. Discard the tough woody stalk ends.
- Fill a large Hestan stainless steel saucepan 3/4 full of water, add 1 Tablespoon of salt, and bring to a boil over high heat.
- Prepare 4 plates for serving.
- Put a Hestan stainless steel 8.5” skillet on medium heat. Add 2 Tbsp butter to the pan. Once it bubbles and starts to brown add the morels, thyme, and garlic clove and sauté gently until tender about 4 minutes. Then season with salt, add black pepper and remove from heat but leave it in the pan on the stove to stay warm.
- While the morels are cooking, blanch the Asparagus in the salted boiling water. Cook for 2 minutes, drain, and divide the asparagus spears onto the 4 plates. Season the asparagus with flake salt and fresh ground black pepper.
- Put another Hestan stainless steel 8” skillet on medium-high heat, add 2 Tablespoon butter, then add the eggs. Season the eggs with salt and pepper.
- Place a fried egg on top of the asparagus on each plate, then spoon the morels over the egg & asparagus.
