- 3 bunches asparagus, woody ends trimmed and discarded
- 4 eggs
- 1/4 cup plus 2 tablespoons unsalted butter, divided
- Parmesan cheese, freshly grated
- Sea salt and black pepper
In a large skillet melt 1/4 cup butter for the asparagus over medium heat. Drop the asparagus in the melted butter and cook for about 5 minutes. Season with fine sea salt and black ground pepper.
Meanwhile, in another skillet, melt the remaining butter over medium-low heat. Break the eggs into the melted butter and be careful not to break the yolk. Let cook slowly. When the whites are set, season with the fine sea salt and black ground pepper.
Divide the asparagus between four plates. Drop an egg on each bunch of asparagus.
Pour all the melted butter over the eggs and asparagus. Sprinkle with the fresh grated Parmesan cheese.